Coconut Oil Egg Roast with Caramelized Onion Masala

By Sprig Originals ✓ · cooked up in Sprig

A South Indian classic done the honest way: onions cooked low and slow in coconut oil until jammy and sweet, spiked with curry leaves, ginger and green chile, then tightened with tomato into a clinging masala. Halved boiled eggs get seared in the spiced oil so the yolks pick up colour, then folded back in with a splash of coconut milk. Grain-free, dairy-free and built entirely from pantry spices — eat it with a spoon or scoop it up with roasted sweet potato wedges.

Ingredients

• 8 large eggs
• 5 tbsp coconut oil, divided
• 1 tsp black mustard seeds
• 1/2 tsp fennel seeds
• 20 fresh curry leaves
• 3 cups thinly sliced yellow onion (about 3 medium)
• 1 tbsp finely grated fresh ginger
• 4 cloves garlic, thinly sliced
• 2 green Indian or serrano chiles, slit lengthwise
• 1 1/2 tsp Kashmiri chili powder
• 1 1/2 tsp ground coriander
• 3/4 tsp ground turmeric
• 3/4 tsp freshly ground black pepper
• 1 tsp garam masala
• 2 medium tomatoes, finely chopped
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 cup full-fat canned coconut milk
• 1/2 cup water
• 1 tsp honey

• 1 1/2 lb sweet potatoes, cut into 1-inch wedges
• 2 tbsp avocado oil
• 1/2 tsp ground cumin
• 1/2 tsp fine sea salt

• 1/3 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the oven to 425°F. Toss the sweet potato wedges with 2 tablespoons avocado oil, the cumin and 1/2 teaspoon salt on a rimmed baking sheet, spread cut-side down in a single layer, and roast 30 to 35 minutes, flipping once at the 20-minute mark, until deeply browned at the edges and tender.
2. Meanwhile, put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. As soon as it boils, cover, kill the heat and let stand 9 minutes. Drain, shock in ice water for 5 minutes, then peel and halve lengthwise. Set aside.
3. Heat 3 tablespoons coconut oil in a large (12-inch) skillet over medium heat until it shimmers. Add the mustard seeds and fennel seeds and cook 30 to 45 seconds, until the mustard seeds pop. Add 15 of the curry leaves and stand back — they will crackle for about 10 seconds.
4. Add the sliced onions and a pinch of salt. Cook over medium to medium-low heat for 20 to 25 minutes, stirring every few minutes and scraping the bottom, until the onions collapse to a soft golden-brown jam. Do not rush this step; it is the whole flavour of the dish. Lower the heat if they darken too fast.
5. Stir in the ginger, garlic and slit green chiles and cook 2 minutes, until fragrant. Add the Kashmiri chili powder, coriander, turmeric and black pepper and stir constantly for 45 seconds so the spices toast in the oil without scorching.
6. Add the chopped tomatoes and 1 1/4 teaspoons salt. Cook 8 to 10 minutes, mashing the tomatoes against the pan, until the mixture thickens and you can see coconut oil separating at the edges. Stir in the water and simmer 3 minutes to a thick, spoon-coating masala.
7. While the masala simmers, heat the remaining 2 tablespoons coconut oil in a small skillet over medium-high. Lay the egg halves cut-side down and sear undisturbed for 2 to 3 minutes, until the yolk faces are golden and lightly crisped at the rims. Sprinkle with a little salt.
8. Stir the coconut milk, honey and garam masala into the masala and simmer gently 2 minutes — do not let it boil hard or the coconut milk will split. Taste and add salt as needed.
9. Nestle the egg halves into the masala cut-side up, spoon a little sauce over the whites (leave the seared yolks exposed), and warm through over low heat for 2 minutes. Scatter with the remaining 5 curry leaves and the cilantro.
10. Serve straight from the skillet with the roasted sweet potato wedges and lime wedges for squeezing over.

Chef's tips

Nutrition (per serving, estimated)

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