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


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

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!


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.