Description
Masala-Style Baked Eggs in Purgatory is a flavorful Indian-inspired dish featuring softly simmered eggs in a spiced tomato and coconut cream sauce, served with perfectly caramelized roasted potatoes. It combines the warmth of garam masala and cumin with the richness of coconut cream for a comforting and aromatic meal.
Ingredients
Scale
Roasted Potatoes
- 1 pound Potato
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
Masala Sauce
- 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
Eggs and Garnish
- 4 Eggs
- Fresh Mint to taste
Instructions
- Preheat oven. Set your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Roast the potatoes. Toss the potatoes with olive oil and salt, spread them evenly on a baking sheet, and roast until caramelized and tender, about 25 minutes.
- Heat the coconut oil. In a large 10 to 12-inch cast iron skillet with a lid, heat the coconut oil over medium heat.
- Sauté aromatics and spices. Add the finely chopped shallot and minced garlic, sautéing until soft and fragrant, about 3 minutes. Stir in garam masala, ground cumin, and cayenne pepper, cooking for an additional minute to release the spices’ aroma.
- Prepare the masala sauce. Pour in the tomato sauce and coconut cream carefully. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Season with sea salt to taste.
- Cook the eggs in the sauce. Make four wells in the simmering sauce and crack one egg into each well. Cover the skillet and continue simmering over medium heat until the egg whites are set but the yolks remain runny, approximately 3 to 5 minutes.
- Garnish and serve. Sprinkle fresh mint over the cooked eggs. Serve the dish hot alongside the roasted caramelized potatoes and optional Greek yogurt for additional creaminess and balance.
Notes
- Use a lid for the skillet when cooking eggs to ensure even cooking and to gently steam the eggs.
- Adjust the cayenne pepper quantity to control the heat level to your preference.
- Substitute coconut cream with heavy cream if not dairy-free, but coconut cream complements the Indian flavors best.
- Serve immediately for best texture of eggs and potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian Fusion
Keywords: masala eggs, baked eggs, Indian style eggs, spiced tomato sauce, coconut cream, roasted potatoes, garam masala eggs, healthy breakfast, gluten-free recipe
