SKILLET EGGS WITH GARAM MASALA
Like a mashup of shakshuka, eggs in purgatory and egg curry, this aromatic dish consists of jammy eggs cooked in a quickly made tomato sauce that’s scented with cardamom, garam masala and cinnamon. Canned cherry tomatoes give this sauce an especially sweet flavor, but if you can’t find them, canned diced tomatoes also will work.
Although the sauce comes together quickly, you can make it ahead. It’ll keep for at least three days in the refrigerator. Then bring it to a simmer just before cracking in the eggs. Serve with toast or over rice to catch every bit of runny yolk.
2 tablespoons olive oil or coconut oil
1 medium onion, diced 1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
2 garlic cloves, minced or nely grated
1 (1-inch) piece fresh ginger, nely grated
1 bay leaf
1 (2-inch) cinnamon stick (optional)
8 cardamom pods, lightly crushed with the at side of a knife (or ½ teaspoon ground cardamom)
2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon cumin seeds 1 teaspoon ground turmeric
¼ teaspoon red-pepper akes
1 (14-ounce) can cherry tomatoes (or diced tomatoes)
6-8 large eggs, depending on how many t in your skillet
¼ cup chopped cilantro, for garnish
Heat oven to 375 degrees.
Add oil to a large castiron skillet or other ovensafe skillet over medium heat. Once the oil is hot, add onion and a pinch of salt, and cook until tender and golden brown, 4-6 minutes. Stir in garlic and ginger, and cook until fragrant, about 30 seconds.
Add bay leaf, cinnamon stick (if using), cardamom, garam masala, coriander, cumin, turmeric and red-pepper flakes. Stir continuously for 30 seconds to 1 minute until spices are fragrant.
Add tomatoes, 1 teaspoon salt and 1 cup water, and bring sauce to a boil over high heat. Reduce heat and simmer vigorously until the sauce has thickened, using the back of a spoon to crush the tomatoes, 6-8 minutes. Taste and add more salt as needed.
Carefully crack eggs over the sauce, and sprinkle lightly with salt. Bake uncovered for 8-10 minutes, or until the eggs are still soft but set. Serve with more sprinkled salt and chopped cilantro.
Serves 3-4.