This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Garam masala, an Indian seasoning blend of ground black pepper and warm spices, was an easy way to add complex flavor with a single ingredient. We preferred sliced onions to diced; they added texture and helped the sauce hold its shape. Letting the sauce cool in the dish before adding the eggs meant the eggs cooked more evenly. While we like runny yolks, feel free to leave the dish in the oven a bit longer for firm yolks.
tablespoons vegetable or other neutral oil
large yellow onion, halved and thinly sliced lengthwise
01Heat the oven to 375ºF with a rack in the lower-middle position. In a large Dutch oven over medium, heat the 3 tablespoons of oil. Add the onion and ½ teaspoon of salt. Cook, stirring frequently, until browned, 7 to 9 minutes. Add the ginger, garam masala, turmeric and cayenne; cook for 30 seconds, stirring constantly. Add the tomatoes, coconut milk, sugar, ¾ teaspoon salt and ½ teaspoon black pepper and bring to a boil, scraping up any browned bits. Reduce the heat to medium and simmer, stirring and scraping the pan, until thickened, 20 to 25 minutes.
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