Molly Baz

1. Do some prep:
Peel and finely chop 1 large onion.
Peel and finely chop 8 garlic cloves
Working over a bowl or baking sheet, break 8 ounces (half a box) of thin spaghetti into 2” ish pieces.
Coarsely crush 1 tablespoon whole coriander seed.
2. Toast the spaghetti
Heat ⅓ cup olive oil in a large cast iron skillet over medium. Once hot, add the broken spaghetti, and a big pinch of salt and cook, stirring and shaking the pan frequently until the spaghetti toasts and turns golden brown, 3-4 minutes. Using tongs, transfer the toasted spaghetti to a bowl, leaving the oil behind in the skillet.
3. Build the sauce:
To the reserved oil, add the onions, and another pinch of salt and cook over medium, stirring frequently until the onions are starting to caramelize, and turn brown in spots, 15-17 minutes.
Add the garlic, smoked paprika, and about ⅔ of the crushed coriander seeds and cook until fragrant and soft, 2 minutes longer.
Stir in 3 tablespoons tomato paste, ½ teaspoon red pepper flakes and cook, stirring, until the tomato paste sticks to the bottom of the pan and caramelized in some places, 3 minutes longer.
Add 3 cups stock or water, 3 tablespoons sherry vinegar and 1 teaspoon salt. Bring the sauce to a simmer, then stir in the toasted spaghetti. Cook, at a simmer, stirring frequently until the spaghetti absorbs some of the liquid add the sauce has thickened enough that you can make a few divots with a spoon for each of the eggs without the sauce fully seeping back in, 7 to 9 minutes. It should not be dry, just thick and saucy.
4. Crack in the eggs and bake:
Turn off the heat. Working one at a time, create a little divot for an egg, scotting the spaghetti aside, crack an egg right into the hole, and repeat with all four eggs.
Transfer to the oven, uncovered, and cook until the whites of the eggs have set, and yolks are as runny or as set as you’d like (6-8 minutes for runny eggs, 10-12 for jammier yolks). Season the eggs with salt and pepper
5. While the eggs bake, make the coriander yogurt:
In a small saucepan or skillet, combine the remaining crushed coriander seed and 1 tablespoon olive oil. Cook over medium heat until bloomed, and fragrant, 1-2 minutes.
Stir the coriander oil into ⅔ cup whole milk yogurt and season the yogurt with salt.
6. Serve:
Scoop each of the eggs and some spaghetti onto each plate, finish with a big dollop of coriander yogurt and serve hot