Egg Korma With Frizzled Onions

Name: Egg Korma
Yield: 4–6 servings
Ingredients: 8 large eggs; 1 4" piece ginger, scrubbed, unpeeled, thinly sliced; 2 garlic cloves, smashed, peeled; ¾ cup whole milk yogurt; ½ tsp. ground cardamon; ½ tsp. ground cinnamon; ¼ tsp. freshly ground black pepper; 1 medium red onion, thinly sliced, divided; ¼ cup ghee or neutral oil; Kosher salt; ⅓ cup dried apricots, quartered; 1 bay leaf; 1 13.5-oz. can unsweetened coconut milk; 1 lemon, quartered; 1 bunch of red radishes, trimmed, thinly sliced; 1 cup mint leaves, torn if large; 2 cups cooked rice

By Sohla El-Waylly

December 9, 2019

Image may contain Dish Food Meal Platter Plant and Breakfast

Photo by Emma Fishman, Food Styling by Sue Li

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. Just as you would when searing meat, pat the eggs dry for better browning and to prevent spattering. Don’t rush cooking down the yogurt base for the sauce, which will ensure the spices toast and aromatics caramelize, flavoring the entire dish.

Recipe notes

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Recipe notes

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