Start to finish: 35 minutes
Servings: 4
6 large eggs
3 tablespoons coconut oil, preferably unrefined
½ teaspoon yellow mustard seeds
2 teaspoons garam masala
½ teaspoon ground turmeric
½ cup unsweetened shredded coconut
1 small red onion, halved and thinly sliced
1 or 2 jalapeño chilies, stemmed, seeded and thinly sliced
1 pint cherry tomatoes, halved
Kosher salt and ground black pepper
1 bunch spinach, stemmed and thinly sliced (about 4 cups)
1 cup lightly packed fresh cilantro
This dish was inspired by mutta thoran from Kerala in southern India. It’s typically made by scrambling eggs with coconut and spices, but we stir diced soft-cooked eggs into a fragrantly spiced mix of coconut, tomatoes and spinach to create a chunky, colorful curry. Either unrefined or refined coconut oil works here, though the stronger, richer coconut flavor from unrefined adds to the dish’s complexity. The eggs can be steamed, cooled and even peeled a day ahead. Serve with steamed white rice or warmed flatbread.
Don’t steam the eggs for longer than 9 minutes or they will be overcooked for this dish. Barely firm yolks are ideal because they blend with the other ingredients and create a rich, lightly thickened sauce. Also, don’t use baby spinach, as it turns soggy and slippery when cooked; mature bunch spinach is the best choice.
Fill a large saucepan with about 1 inch of water. Place a folding steamer basket in the pan, cover and bring to a boil over medium-high. Meanwhile, fill a medium bowl with ice water. Add the eggs to the steamer basket, cover and cook for 9 minutes. Immediately transfer the eggs to the ice water and let stand until the eggs have cooled. Crack and peel the eggs, then chop into large bite-size pieces.
In a 12-inch skillet over medium, melt the coconut oil. Add the mustard seeds and cook, swirling the pan, until the seeds start to sizzle, about 30 seconds. Add the garam masala and turmeric and cook, stirring, until fragrant, about 30 seconds. Stir in the shredded coconut, onion, jalapeños, tomatoes and 2 teaspoons salt. Cook, stirring occasionally, until the liquid released by the tomatoes has almost evaporated and the onion is slightly softened, 7 to 10 minutes.
Stir in the spinach and cook until just beginning to wilt, 1 to 2 minutes. Pour in 1 cup water and bring to a simmer. Add the eggs and cook, stirring gently and occasionally, until the yolks begin to thicken the sauce and a spoon drawn through the mixture leaves a trail, 5 to 7 minutes. Off heat, stir in the cilantro. Taste and season with salt and pepper.