Baked Eggs with Coconut Milk and Cilantro

Ingredients

• Virgin coconut or vegetable oil (for ramekins)
• 2 large eggs
• 2 tablespoons unsweetened coconut milk
• Kosher salt
• 1/2 cup cilantro leaves with tender stems
• 1 teaspoon fresh lime juice
• 1 teaspoon green hot sauce
• Store-bought fried shallots (for serving)

Directions

1. Preheat oven to 300°F. Coat 2 small ramekins or other ovenproof dishes with oil. Add 1 large egg and 1 Tbsp. coconut milk to each. Set on a rimmed baking sheet and bake until eggs are barely set, 11–14 minutes; season with salt.
2. Toss cilantro in a small bowl with lime juice and hot sauce; season with salt. Top eggs with cilantro mixture and shallots.