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. Simply preheat the over to 425 degrees F. Toss 1 pound diced potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt and roast until caramelized, 25 minutes.
Using your spoon, create four wells in the sauce and crack an egg 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 mint or cilantro and serve alongside roasted sweet potatoes and Greek yogurt.
Recipe Notes
You can easily halve this recipe and use a smaller (8-inch) pan, as pictured.