Indian Spiced Tomato and Egg Casserole

Equipment

• 9-inch-square baking dish
• 10-inch skillet
• Medium saucepan

Preheat Oven

Preheat oven to 375°F.

Ingredients

• 680g (1 ½ lbs) sweet potatoes, diced
• 120ml (½ cup) olive oil
• 1 yellow onion, diced
• 1 poblano pepper, seeded if desired, finely chopped
• 2 jalapeño peppers, seeded if desired, finely chopped
• tablespoons finely chopped peeled ginger
• 3 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground garam masala
• ½ teaspoon ground coriander
• 1 784g (28oz) can whole peeled tomatoes
• 120ml (½ cup) chopped fresh mint, more for garnish
• 2 tablespoons chopped cilantro or basil, more for garnish
• 6 eggs
• Black pepper, as needed
• Salt to taste

Preparation

Cook Potatoes

1. Add olive oil and potatoes to a 10" skillet
2. Cover and cook over medium heat, stirring frequently until potatoes are softened.

Sauce

1. In a medium saucepan, heat oil over medium-high heat.
2. Add onion and cook until almost tender, 5 to 7 minutes.
3. Stir in peppers and cook 3 minutes.
4. Add to the pot and cook 1 minute:
   • ginger
   • garlic
   • cumin
   • garam masala
   • coriander
5. Stir in tomatoes and ½ teaspoon salt.
6. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes.
7. Stir in mint and cilantro or basil.
8. Taste and adjust seasonings.

Bake

1. Place potatoes in a single layer in a 9-inch-square baking dish.
2. Pour the hot tomato sauce over potatoes.
3. Transfer pan to 375°F oven and bake 20 minutes.

Eggs

1. Remove dish from oven.
2. Make six wells in the tomato mixture.
3. Crack eggs into wells and season with salt and pepper.
4. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes.