Indian-Spiced Tomato and Egg Casserole
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds fingerling potatoes
- Kosher salt
- ¼cup vegetable oil
- 1yellow onion, diced
- 1poblano pepper, seeded if desired, finely chopped
- 2jalapeño peppers, seeded if desired, finely chopped
- 2tablespoons finely chopped peeled ginger
- 3garlic cloves, finely chopped
- 1teaspoon ground cumin
- 1teaspoon ground garam masala
- ½teaspoon ground coriander
- 128-ounce can whole peeled tomatoes
- ¼cup chopped fresh mint, more for garnish
- 2tablespoons chopped cilantro or basil, more for garnish
- 6eggs
- Black pepper, as needed
Nutritional analysis per serving (6 servings)
276 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 10 grams protein; 792 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into ½-inch-thick rounds.
- Step 2
While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and ½ teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings.
- Step 3
Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes.
- Step 4
Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve garnished with herbs.
Private Notes
Comments
Indeed, this recipe (ta-mo-ta pur eendo) is a favorite amongst the Parsis. As Melissa wrote in the intro, the Parsis are the group of Zoroastrians that emigrated from Persia to India in the 8th century AD. I do not know if the dish dates back this far (most likely it doesn't). However, it is one of the fundamental dishes in the Parsi culinary repertoire.
This recipe is delicious, simple, and quite true-to-form. My grandmother(s) would be so gratified to read it in the Times!
If cooking on the stove top use a cast iron skillet and cover the dish once the eggs are in. They'll steam nicely without overcooking the yolks.
Spices added to oil and cooked briefly before adding any liquid "bloom" and have better, fuller flavors.
@Len Great idea.
Unfortunately, this was not a hit with my family. I would definitely take the recommendation of cooking the eggs separately because it took an insane amount of time for them to even be halfway cooked.
@Mary Absolutely agree