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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
This eggs in purgatory recipe got a little Bollywood makeover with some garam masala, cumin and coconut milk. It's a delicious vegetarian weeknight dinner, or a fast, yet sassy brunch for two. I served mine alongside roasted sweet potatoes.
40MINS
Total Time
$6.03
Cost Per Serving
Ingredients
Servings
2
us / metric
![Coconut Oil](https://www.sidechef.com/ingredient/bafb1302-b969-4d50-a57f-1adb991e515b.jpeg?d=96x96)
1 Tbsp
Coconut Oil
![Shallot](https://www.sidechef.com/ingredient/b8916d9b-f481-4963-98de-cea9891bb6ac.jpeg?d=96x96)
1
Large Shallot, thinly sliced
![Ground Cumin](https://www.sidechef.com/ingredient/d674cdc4-1bfc-453c-b67f-749b16b3f498.jpeg?d=96x96)
as needed
Ground Cumin
![Cayenne Pepper](https://www.sidechef.com/ingredient/d447457e-2692-451a-b055-4457d3401ecc.jpeg?d=96x96)
as needed
Cayenne Pepper
![Tomato Sauce](https://www.sidechef.com/ingredient/7af18d3d-18ef-4143-80ae-c056536e4b2a.jpeg?d=96x96)
2 cups
Tomato Sauce
![Coconut Cream](https://www.sidechef.com/ingredient/25e2c897-7e80-4077-95e8-abaf1de79459.jpeg?d=96x96)
1 can
(4 oz)
(4 oz)
Coconut Cream
Nutrition Per Serving
VIEW ALL
Calories
617
Fat
25.1 g
Protein
23.4 g
Carbs
76.3 g