Indian-Spiced Tomato and Egg Casserole Recipe

Name: Indian-Spiced Tomato and Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Place potatoes in a large pot and cover with generously salted water.
2
Bring to a boil; cook until potatoes are tender, about 20 minutes.
3
Drain.
4
When just cool enough to handle, slice into 1/2-inch-thick rounds.
5
While potatoes cook, heat oil in a large skillet over medium-high heat.
6
Add onion and cook until almost tender, 5 to 7 minutes.
7
Stir in peppers and cook 3 minutes.
8
Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute.
9
Stir in tomatoes and 1/2 teaspoon salt.
10
Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes.
11
Stir in mint and cilantro or basil.
12
Taste and adjust seasonings.
13
Heat oven to 375 degrees.
14
Place potatoes in a single layer in a 9-inch-square baking dish.
15
Pour the hot tomato sauce over potatoes.
16
Transfer pan to oven and bake 20 minutes.
17
Make six wells in the tomato mixture.
18
Crack eggs into wells and season with salt and pepper.
19
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.
20
Serve garnished with herbs.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds fingerling potatoes, Kosher salt, 1/4 cup vegetable oil, 1 yellow onion, diced, and more.

Yes, Indian-Spiced Tomato and Egg Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian-Spiced Tomato and Egg Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions