Eggs Poached in South Indian Purgatory

1. Cook Onions

Heat the extra-virgin olive oil in a large skillet over medium heat. Add the large diced onion and cook until tender and translucent, about 7 to 10 minutes.

2. Add Aromatics

Stir in the minced garlic cloves, finely chopped fresh cilantro stems, peeled and finely chopped ginger, and finely chopped fresh hot chile. Cook for about 2 minutes.

3. Toast Spices

Sprinkle in the garam masala, ground cumin, and sweet paprika. Cook for about 1 minute until fragrant.

4. Simmer Tomato Sauce

Pour in the canned diced tomatoes with their juices and add the kosher salt. Stir and let the sauce simmer for about 20 minutes, adding water if necessary to maintain consistency.

5. Poach Eggs

Crack the large eggs onto the surface of the sauce, spacing them evenly. Season with kosher salt and freshly ground black pepper. Cover and cook gently for about 3 to 5 minutes until the egg whites are opaque and yolks are runny.

6. Garnish and Serve

Garnish the dish with freshly chopped cilantro leaves. Serve with warm bread or rice, and optionally, a dollop of yogurt on the side.