Dinner

Masala-Style Baked Eggs in Purgatory Recipe

ByLuna Ryder December 13, 2025December 13, 2025

Introduction

Masala-Style Baked Eggs in Purgatory is a vibrant twist on the classic tomato and egg dish, infused with warm Indian spices and creamy coconut. This comforting meal is perfect for breakfast, brunch, or a cozy dinner, offering a delicious blend of spicy, savory, and creamy flavors.

A white plate with decorative edges holds a dish made of layers: the base layer is a thick, chunky orange-red sauce with small white spots, topped in the center by a soft, white poached egg sprinkled with black pepper. Around the egg, there are golden-brown and dark-brown irregular cubes, likely roasted vegetables, and fresh dark green mint leaves scattered on top. The plate is placed on a white marbled surface with some fresh mint leaves nearby and a black pan with more sauce slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Potato
1 tablespoon Olive Oil
1/2 teaspoon Salt
1 tablespoon Coconut Oil
1 Shallot
1 clove Garlic
1 teaspoon Garam Masala
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
2 cups Tomato Sauce
1 can Coconut Cream
Sea Salt, to taste
4 Eggs
Fresh Mint, to taste

Instructions

Step 1: Preheat your oven to 425 degrees F (220 degrees C).
Step 2: Toss the potatoes with olive oil and 1/2 teaspoon of salt. Spread them on a baking sheet and roast until caramelized and tender, about 25 minutes.
Step 3: In a large 10 to 12-inch cast iron skillet, heat the coconut oil over medium heat.
Step 4: Add the chopped shallot and minced garlic, sautéing until softened, about 3 minutes. Stir in garam masala, ground cumin, and cayenne pepper, cooking for another minute until fragrant.
Step 5: Pour in the tomato sauce and coconut cream carefully. Let the sauce simmer gently for about 5 minutes, until thick enough to coat the back of a spoon. Season with sea salt to taste.
Step 6: Use a spoon to create four wells in the sauce. Crack an egg into each well. Cover the skillet and simmer over medium heat until the egg whites are set but yolks remain runny, around 3 to 5 minutes.
Step 7: Garnish with fresh mint leaves and serve immediately, ideally with the roasted potatoes on the side and a dollop of Greek yogurt if desired.

Tips & Variations

For a creamier sauce, stir in a little more coconut cream or a splash of cream before adding the eggs.
Swap potatoes for sweet potatoes for a sweeter, earthier flavor.
Add fresh chili or a pinch of smoked paprika for extra heat and depth.
Use spinach or kale stirred into the sauce for added greens and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave; reheating may further cook the eggs, so enjoy quickly.

How to Serve

A white plate with a decorative edge is placed on a white marbled surface. On the plate, there is a dish with three main layers: at the bottom, a thick reddish-brown sauce with a slightly chunky texture spreads over the plate; in the middle, a soft, round white poached egg is set, topped with a sprinkle of black pepper; on top and around the egg, there are dark orange-brown roasted sweet potato cubes and bright green mint leaves scattered, adding fresh color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can omit the eggs or replace them with tofu or chickpea flour “eggs” for a vegan version. The sauce itself is already dairy-free thanks to coconut cream.

What can I serve with Masala-Style Baked Eggs?

This dish pairs well with crusty bread, naan, or roasted potatoes. A side of Greek yogurt or a fresh salad complements the spicy, rich flavors nicely.