Indian-Spiced Tomato and Egg Casserole

Name: Indian-Spiced Tomato and Egg Casserole
Total time: 1 h
Yield: 6 servings
Cuisine: indian
Ingredients: 1 1/2 pounds fingerling potatoes; Kosher salt; 1/4 cup vegetable oil; 1 yellow onion, diced; 1 poblano pepper, seeded if desired, finely chopped; 2 jalapeño peppers, seeded if desired, finely chopped; 2 tablespoons finely chopped peeled ginger; 3 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground garam masala; 1/2 teaspoon ground coriander; 1 28-ounce can whole peeled tomatoes; 1/4 cup chopped fresh mint, more for garnish; 2 tablespoons chopped cilantro or basil, more for garnish; 6 eggs; Black pepper, as needed

Recipe from Floyd Cardoz

Adapted by Melissa Clark

Indian-Spiced Tomato and Egg Casserole — Con Poulos for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour
Rating: 5(2,914)
Comments: Read comments

This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see. It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger. The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked. At the end of the cooking time, wells are made in the sauce and eggs cracked into them to finish baking. The result is a tomato-rich casserole with runny yolk over each pungent bite. Serve it for dinner or for brunch. —Melissa Clark

Featured in: The Casserole Catches Up

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Ingredients

Yield:6 servings

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

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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.

Ratings

5 out of 5

2,914 user ratings

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Comments

Phiroz7 years ago

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!

Phil7 years ago

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.

Gayle7 years ago

Spices added to oil and cooked briefly before adding any liquid "bloom" and have better, fuller flavors.

Patricia Carrillo7 hours ago

This dish was delicious. We made it exactly as directed except for the fresh ginger, which we did not have on hand. Tomatoes, potatoes and eggs...what could be better for a week day summer supper. Paired it with a very cold glass of cava. We will definitely make this again.

Jane1 month ago

Doubled the spices and it was excellent. Was behind schedule making brunch so resorted to microwaving frozen tater tots and hoped for the best. Still turned out great although will use potatoes as directed next time.

SEA4 months ago

Very nice, served with naan and cucumber raita. I cooked baby gold potatoes in air fryer and smashed them so they soaked up the sauce better. I made the sauce the day before. It needs more cooking time to reduce the liquid, and it's easier to break up tomatoes with your fingers. This is just mildly spiced but still satisfying. The eggs took forever to cook, and I am not sure how much they add to this anyway. Next time I will eliminate the eggs, or maybe add a chunk of halibut or cod instead.

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