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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial