Masala-Style Baked Eggs in Purgatory

Preheat the oven to 425 degrees F (220 degrees C).

Toss Potatoes (3 cups) with Olive Oil (1 Tbsp) and Salt (1/2 tsp) . Roast until caramelized, about 25 minutes.

In a large 10 to 12-inch cast iron skillet with a lid, heat the Coconut Oil (1 Tbsp) .

Sauté the Shallot (1) and Garlic (1 clove) over medium heat until soft, about 3 minutes. Stir in the Garam Masala (1 tsp) , Ground Cumin (1/2 tsp) , and Cayenne Pepper (1/4 tsp) and cook one minute more, until fragrant.

Carefully pour in the Tomato Sauce (2 cups) and Coconut Cream (1 can) . Simmer gently until the sauce has thickened enough to coat the back of the spoon, 5 minutes. Season to taste with Sea Salt (to taste) .

Using your spoon, create four wells in the sauce and crack an Eggs (4) into each. Place the cover on the pan and simmer the mixture over medium heat until the whites are set, but the yolks are still runny, 3 to 5 minutes.

Garnish with Fresh Mint (to taste) , serve alongside roasted sweet potatoes and Greek yogurt.