Equipment

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

Preheat Oven

Preheat oven to 375°F.

Ingredients

  • 1 ½ pounds sweet potatoes, diced
  • 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 28-ounce can whole peeled tomatoes
  • 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

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

Sauce

  • In a medium saucepan, heat oil over medium-high heat.
  • Add onion and cook until almost tender, 5 to 7 minutes.
  • Stir in peppers and cook 3 minutes.
  • Add to the pot and cook 1 minute:
    • ginger
    • garlic
    • cumin
    • garam masala
    • coriander
  • 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.

Bake

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

Eggs

  • Remove dish from oven.
  • 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.