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

Ingredients

1 1/2 pounds red skinned potatoes, cubed                  

kosher salt

2 tablespoons olive oil

1 yellow onion, diced               

2 jalapeño 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

Directions

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!