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. 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.
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!