The following is a Parsi dish, with delicious aromatic flavors. Good with pea shoot salad. Recipe…
The recipe was adapted from the NY Times, “The Casserole Catches Up”. This dish was accompanied here at Katywil with a fresh greens and pea shoot salad. You can grow pea shoots in your window all winter :-). Enjoy!
Indian-spiced tomato and egg casserole
Ingredients:
1 1/2 lb. fingerling or small assorted new potatoes
Kosher salt
1/4 cup vegetable oil
1 yellow onion, diced
2 jalapeno peppers, seeded, finely chopped
2 TBS finely chopped ginger
3 garlic cloves, finely chopped
1 TSP ground cumin (preferably freshly roasted & ground)
1 TSP ground garam marsala (available in Indian grocery stores)
1/2 TSP ground coriander
1 3/4 lb. whole peeled tomatoes, fresh or frozen (or 28 oz. can)
1/4 cup chopped fresh mint, more for garnish
2 TBS chopped cilantro or basil, more for garnish
2-6 eggs (one per person serving)
Black pepper as needed
Procedure:
1) Place potatoes in a large pot and cover generously with slat water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When cool enough to handle, slice into 1/2-inch-thick rounds.
2) While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5-7 minutes. Stir in jalapeno peppers and cook 3 minutes. Add ginger, garlic, cumin, garam marsala and coriander; cook 1 minute. Stir in tomatoes and 1/2 TSP 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.
3) Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch baking dish. Pour the hot tomato sauce over the potatoes. Transfer pan to oven and bake 20 minutes.
4) Make wells in the tomato mixture for however many guests you have. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8-13 minutes, depending on how much the potatoes and sauce have cooled before baking. Note that if egg white is cooking too slowly, turn on broiler for a few minutes to help cook from the top. Serve garnished with herbs. May be eaten with a dollop of fresh yogurt and additional hot sauce.