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Curry-Braised Eggs

Curry-Braised Eggs

By Laura RussellMarch 8, 2018

  • Makes
    4 servings
  • Cook Time
    1 hour 15 minutes
  • Active time plus cooling
    50 minutes active

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.

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.

Ingredients
  • 3

    tablespoons vegetable or other neutral oil

  • 1

    large yellow onion, halved and thinly sliced lengthwise

  • Kosher salt

  • 2

    tablespoons finely grated fresh ginger

  • 4

    teaspoons garam masala

  • 1

    teaspoon ground turmeric

  • ¼

    teaspoon cayenne pepper

  • 3

    14½-ounce cans diced tomatoes, drained

  • 1

    14-ounce can coconut milk

  • 1

    tablespoon packed brown sugar

  • Ground black pepper

  • 1

    tablespoon lime juice, plus lime wedges to serve

  • 8

    large eggs

  • ⅓

    cup chopped fresh cilantro

  • Steamed basmati rice, naan or boiled potatoes, to serve (optional)

Step 1

Heat 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.

Step 2

Remove the pan from the heat and let sit for 10 minutes, stirring occasionally. Stir in the lime juice, then taste and season with salt and pepper. Use the back of a spoon to make 8 evenly spaced wells in the sauce.

Crack 1 egg into each well, then season the eggs with salt and pepper. Bake until the sauce is bubbling and the eggs whites are opaque but still jiggle slightly, 13 to 18 minutes, rotating the pot halfway through.

Remove from the oven and let sit for 5 minutes. Sprinkle with cilantro and serve with lime wedges and rice, if desired.

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