Ingredients

The following ingredients have 3 Servings
  • 1 tbsp coconut oil
  • 1/2 small onion, diced
  • 1 medium jalapeno, seeded and diced
  • 2 cloves garlic, minced
  • 1 tsp pink himalayan salt
  • 1 tbsp ground cumin
  • 1.5 tsp chili powder
  • 1.5 tsp garam masala
  • 1 tsp dried ginger
  • 1/4 cup beef/chicken/vegetable broth
  • 1/2 cup canned crushed tomatoes
  • 6 large eggs
  • Fresh Cilantro, garnish

Instruction

  • Preheat oven to 400 degrees.
  • Heat a cast iron skillet on medium heat. Add oil.
  • Add onion and jalapeno and cook until almost translucent, 4-5 minutes. Add garlic and cook 30 seconds until fragrant.
  • Stir in salt, garam masala, chili powder, ginger, cumin. Deglaze the pan with the broth, then add the crushed tomatoes and stir well. Simmer for 5 minutes until reduced slightly.
  • Remove skillet from heat and, using a spoon, create 6 pockets in the sauce. Crack an egg into each pocket.
  • Carefully transfer skillet to oven and bake for 5-7 minutes or until eggs at desired consistency. If desired, garnish with cilantro and serve immediately.