8/4/14

New York Times' Indian-Spiced Tomato and Egg Casserole


Do you ever pin or print out a recipe only to wait months to actually make it? That's exactly what happened with New York Times' Indian-Spiced Tomato and Egg Casserole. I printed out the recipe back in March and finally made it last week! With a few changes of course.

The recipe reminded me of several variations of shakshuka I make often. I especially loved the addition of potatoes! This is a perfect dish for Meatless Monday and is great as leftovers. Because I live by myself, I only used two eggs as they don't reheat well. You, however, may use as many eggs as you wish.

My Take on New York Times' Indian-Spiced Tomato and Egg Casserole

Ingredients

1 1/2 pounds red skinned potatoes, cubed                  
kosher salt
2 tablespoons olive oil
1 yellow onion, diced               
2 jalapeƱo peppers, roasted, seeded, finely chopped
2 tablespoons finely chopped peeled ginger
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground garam marsala
1/2 teaspoon ground coriander
28-ounce canned fire roasted tomatoes
1/4 cup chopped fresh mint, more for garnish
2 tablespoons chopped cilantro, more for garnish
2 eggs

Directions
1. Cook potatoes in salted water until tender. Drain.
2. Preheat the oven to 375F.
3. In a skillet, heat the olive oil and cook onions for about 5 to 7 minutes. Add roasted chopped jalapenos, ginger, garlic, cumin, garam masala and coriander and continue to cook for 1 minute.
4. Add tomatoes and salt and simmer on medium-high heat for about 15 minutes. Add mint and cilantro and taste for seasoning.
5. Lightly coat a baking dish with oil. Add a layer of potatoes followed by a layer of tomato sauce and bake for 20 minutes.
6. Make little wells in the tomato mixture and drop the eggs into the wells. Bake an additional 8 to 12 minutes depending on how runny you like your eggs. Garnish with additional herbs right before serving.




How good does this look?? LOVE runny eggs so much!


2 comments:

Alexandra said...

Oh my gosh - this is absolutely gorgeous. There's just no wrong way to serve runny eggs, is there?


I have a whole folder of recipes I've been saving for years haha. I don't know if I'll ever get to them honestly, but sometimes I flip through them for general inspiration.

Olga @ MangoTomato said...

Thank you! And I completely agree with your entire comment.