Baked Eggs with Coconut Milk and Cilantro
['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)']
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.
Toss cilantro in a small bowl with lime juice and hot sauce; season with salt. Top eggs with cilantro mixture and shallots.
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