In keeping with yesterday’s post about expanding our spice palate, today’s dish takes some plain old ingredients on an exotic Indian spice journey.
This recipe comes via the New York Times, though, in my usual fashion, I tweaked it a bit. Also, I started with my oven at 375, but it just was not cooking the eggs. At least not in the 8 to 13 minute time frame they gave. So I upped it to 400. Sorry New York Times, but you may want to double check that.
You will need:
- 5 yukon potatoes, boiled until tender
- 1 white onion, sliced thinly
- 1 can whole peeled tomatoes
- 4 eggs (2 eggs per person)
- olive oil
- 2 cloves of garlic, chopped
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
Drizzle olive oil into a skillet and toss in the onions and the spices.
Let these cook over medium until they have softened
Then add the can of tomatoes and let them cook with the spiced onions
Meanwhile, slice the potatoes into coins and line a 9×13 baking dish with the slices
Check on your tomatoes and onions and break them up with the back of a spoon.
When the mixture is cooked, carefully pour over the potatoes. Pop this into a 400 degree oven for about 15 minutes so the tomatoes and onions bake into the potatoes a bit.
Remove from the oven and, using a spoon, make four wells in the mixture and carefully crack an egg into each. I suggest cracking into a bowl and the sliding the egg into the well to avoid breaking the yolk.
Each egg will be surrounded by the warm tomatoes, which will start to cook the eggs. Back into the oven for about 12 minutes, or until the eggs are set.
The garam masala and coriander take eggs and potatoes from boring and basic to anything but.