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Curry-Braised Eggs
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.
4
Servings
Tip
Don’t forget that every oven is different, not to mention every egg. The cooking time will depend on the exact temperature of the oven, and the size and temperature of the eggs. If you have one, check your oven’s temperature with an oven thermometer.
1 hour 15 minutes
50 minutes active
Ingredients
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3
tablespoons vegetable or other neutral oil
-
1
large yellow onion, halved and thinly sliced lengthwise
Directions
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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 ¼ 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, ½ teaspoon each salt and 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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