Skillet Eggs with Garam Masala and Tomatoes

cooking.nytimes.com

JudyN

2 tablespoons olive oil or coconut oil

1 medium onion, diced

1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed

2 garlic cloves, minced or finely grated

1 (1-inch) piece fresh ginger, finely grated

1 bay leaf

1 (2-inch) cinnamon stick (optional)

8 cardamom pods, lightly crushed with the flat side of a knife (or ½ teaspoon ground cardamom)

2 teaspoons garam masala

2 teaspoons ground coriander

1 teaspoon cumin seeds

1 teaspoon ground turmeric

¼ teaspoon red-pepper flakes

1 (14-ounce) can cherry tomatoes (or diced tomatoes)

6 to 8 large eggs, depending on how many fit in your skillet

¼ cup chopped cilantro, for garnish

Directions at cooking.nytimes.com

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