60 minutes
A hearty and flavorful Indian-inspired casserole featuring a spiced tomato sauce, tender potatoes, and baked eggs.
Fingerling Potatoes, Boiled
0 lb
to taste
cups
Yellow Onion, Diced
each
Poblano Pepper, Finely Chopped, Seeded
each
Jalapeno Peppers, Finely Chopped, Seeded
each
Peeled Ginger, Finely Chopped
tablespoons
Garlic Clove, Finely Chopped
each
teaspoons
Ground Garam Masala
teaspoons
teaspoons
Whole Peeled Tomatoes, Canned
0 oz
Mint, Chopped, Plus More for Garnishing
cups
Cilantro Or Basil, Chopped, Plus More for Garnishing
tablespoons
each
as needed
1. Boil Potatoes
Begin by boiling your fingerling potatoes in a large pot of salted water until they are tender, which should take about 20 minutes. Once tender, drain and set them aside.
2. Sauté Onion
Heat vegetable oil in a large skillet over medium heat. Add the diced yellow onion and sauté until it turns translucent and soft, which usually takes about 5 to 7 minutes. The onion is the base of our casserole, providing a sweet, aromatic foundation.
3. Add Peppers
To the skillet, stir in the poblano pepper and jalapeño peppers and cook for about 3 minutes, until they just start to soften. We want to keep their vibrant color and a bit of their crunch.
4. Spice It Up
Now for the heart of our casserole, stir in the ginger, garlic, ground cumin, garam masala, and coriander, cooking for about a minute until the spices become fragrant. This step is crucial as it unlocks the spices' aromatic oils, which will infuse the dish with deep, warm flavors. Then add the whole peeled tomatoes with their juice, crushing them with your spatula. Season with salt to taste and let the mixture simmer for about 15 minutes until it thickens into a chunky sauce.
5. Assemble in Baking Dish
Preheat your oven to 375 degrees Fahrenheit. While the oven is warming up, slice the boiled potatoes and arrange them in the bottom of a 9-inch-square baking dish, creating an even layer.
6. Bake Tomato-Potato Mixture
Once your tomato sauce has thickened, pour it evenly over the sliced potatoes in the baking dish. Place the dish in the oven and bake for about 20 minutes, allowing the flavors to marry and the potatoes to absorb the tomato sauce.
7. Add Eggs and Bake
After 20 minutes, remove the baking dish from the oven and make six wells in the tomato-potato mixture. Crack an egg into each well, and season with a pinch of black pepper. Return to the oven and bake until the egg whites are set but the yolks remain runny, which should take between 8 to 13 minutes, depending on your preference for doneness.
8. Garnish and Serve
To finish, sprinkle the casserole with additional chopped mint and cilantro or basil for a fresh, herby contrast to the warm spices. Serve immediately, inviting your guests to dive into this comforting dish with its blend of robust Indian flavors and homey simplicity.
Cook spices in fat to release essential oils and deepen flavors. Heat oil to a shimmering point before adding onions, ginger, and garlic. After softening, add spices like turmeric, cumin, and coriander, and bloom for 30 seconds to a minute until fragrant.
Create wells in the sauce for the eggs. Crack eggs into ramekins first, then add to the sauce. Cover pan partially to maintain steam and avoid overcooking yolks.
Serve with warm bread, naan, or pitas. A side of cooling yogurt or raita complements the rich sauce well.
Use high-quality ripe tomatoes or San Marzano canned tomatoes for rich flavor and low acidity. For fresh tomatoes, blanch and peel them to avoid unpleasant texture in your casserole.
Incorporate fresh herbs like cilantro or mint at the end. A drizzle of spiced ghee or infused olive oil can add depth and richness.
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