Peel and cut the eggs in half lengthwise. Place in an ovenproof dish.
Melt butter or coconut oil in sauce pan, add onion and cook over medium heat until translucent. Add cumin, curry and cornstarch. Stir and cook 1 minute.
Add stock, coconut milk and lemon juice to the spice mixture in saucepan. Cook, stirring constantly, until mixture boils and thickens, approximately 1 minute.
Pour over eggs and bake covered for 20 minutes.
Serve with condiments listed in the notes.
Notes
Serve with the following condiments on the table to allow diners to add their favorites: