Masala-Style Baked Eggs in Purgatory

In a large (10 to 12-inch) cast iron skillet with a lid, heat oil. Sauté shallot and garlic over medium heat until soft, about 3 minutes. Stir in garam masala, cumin and cayenne and cook 1 minute more, until fragrant. Carefully pour in the tomato sauce and coconut cream. Simmer gently until the sauce has thickened enough to coat the back of the spoon, 5 minutes. Season to taste with salt.

Using your spoon, create wells in the sauce and crack an egg into each. Place the cover on the pan and simmer the mixture over medium heat until the whites are set but yolks are still runny, 3–5 minutes.
Garnish with mint or cilantro and serve alongside roasted sweet potatoes and Greek yogurt.