Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce.
¾ cup whole milk yogurt1 medium red onion, thinly sliced, divided1 13.5-oz. can unsweetened coconut milk1 cup mint leaves, torn if largeBring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Immediately set a timer for 7 minutes and cook eggs, maintaining a low boil. Carefully transfer eggs to a large bowl of ice water and let cool until just slightly warm, about 2 minutes.
Heat ghee in a large nonstick skillet over medium-high until it sizzles as soon as an egg hits the skillet, about 1 minute. Fry whole eggs, rotating twice to get golden brown and crispy on 3 sides, about 5 minutes total. Using a slotted spoon, transfer eggs to a plate, leaving ghee behind; generously season eggs with salt.
Add apricots to skillet with remaining fried onions and cook over medium-high heat, stirring frequently, until just starting to blister, about 1 minute.
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