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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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40MINS
Total Time
$6.03
Cost Per Serving
Ingredients
Servings
2
us / metric
1 Tbsp
Coconut Oil
1
Large Shallot, thinly sliced
1/2 tsp
Ground Cumin
1/4 tsp
Cayenne Pepper
2 cups
Tomato Sauce
1 can
(4 oz)
(4 oz)
Coconut Cream
Nutrition Per Serving
Calories
617
Fat
25.1 g
Protein
23.4 g
Carbs
76.3 g
