Spicy and Savory Tomato, Peppers, Potato, and Eggs

Directions

1. Cut your potatoes into 1 inch chunks and boil in generously salted boiling water for 8-10 minutes. You want them to have a bit of bite to them but be almost cooked all the way. “Al Dente” potatoes if you will. When they’re done drain and set aside.

2. While the potatoes are cooking, heat the vegetable oil in a large skillet over medium high heat. Once the oil has a bit of shimmer add the whole cumin seeds and let them sizzle for about 30 seconds. Add the garlic and ginger and stir for another 30 seconds and then add the onion and poblano pepper. Reduce the heat to medium and add a bit of salt to sweat the veggies. Stir occasionally for about 3-5 minutes or until the onions are translucent.

3. Add the corriander, garam masala, and some fresh cracked black pepper and stir. After the spices are incorporated, add the cherry tomatoes, the canned tomatoes, your SPICY peppers, and some salt. Tomatoes love salt. Bring to a simmer reduce heat and add a cup of water if the mixture looks to dry. Simmer for 15 minutes.

   

4. Stir in the mint and cilantro, setting a tablespoons of the herbs aside for later, and taste. Adjust salt as needed.

5. Heat the oven to 375 degrees and add the potatoes to the bottom of an oven safe casserole dish. A 9 inch square or round dish will both work. Really as long as the dish is not too big you will be fine. A nice single layer of potatoes on the bottom is what we want here.

6. Pour the tomato mixture over the potatoes in an even layer and bake in the oven for 20 minutes. This will finish cooking the potatoes and infuse them with that tomato sauce.

7. Carefully pull out the baking dish and with a spoon, make 6 wells for your eggs. We want these indentations to help keep the whites and yolks together. We will end up with basically poached/baked eggs. Crack an egg into each well, being careful not to break the yolk, but if you do who cares. It will still taste good.

   

8. Bake about 10-12 minutes until the whites have set. Garnish with more green herbs and serve alongside some pita or flatbread.