{"slug":"indian-spiced-tomato-and-egg-casserole","collection":"recipes","is_recipe":true,"visibility":"public","title":"Indian Spiced Tomato and Egg Casserole","description":"Sweet potatoes baked under a cumin-and-garam-masala tomato sauce, then topped with eggs poached until the whites just set and yolks stay runny.","body_md":"\n## Equipment\n\n-   9-inch-square baking dish\n-   10-inch skillet\n-   Medium saucepan\n\n## Preheat Oven\n\nPreheat oven to 375°F.\n\n## Ingredients\n\n-   680g (1 ½ lbs) sweet potatoes, diced\n-   120ml (½ cup) olive oil, divided — 60ml (¼ cup) for the potatoes, 60ml (¼ cup) for the sauce\n-   1 yellow onion, diced\n-   1 poblano pepper, seeded if desired, finely chopped\n-   2 jalapeño peppers, seeded if desired, finely chopped\n-   2 tablespoons finely chopped peeled ginger\n-   3 garlic cloves, finely chopped\n-   1 teaspoon ground cumin\n-   1 teaspoon ground garam masala\n-   ½ teaspoon ground coriander\n-   1 784g (28oz) can whole peeled tomatoes\n-   120ml (½ cup) chopped fresh mint, more for garnish\n-   2 tablespoons chopped cilantro or basil, more for garnish\n-   6 eggs\n-   Black pepper, as needed\n-   Salt to taste\n\n## Preparation\n\n### Cook Potatoes\n\n1.  Add 60ml (¼ cup) of the olive oil and the potatoes to a 10\" skillet\n2.  Cover and cook over medium heat, stirring frequently until potatoes\n    are softened.\n\n### Sauce\n\n1.  In a medium saucepan, heat the remaining 60ml (¼ cup) oil over **medium-high** heat.\n2.  Add **onion** and cook until almost tender, **5 to 7 minutes**.\n3.  Stir in **peppers** and cook **3 minutes**.\n4.  Add to the pot and cook **1 minute**:\n    -   ginger\n    -   garlic\n    -   cumin\n    -   garam masala\n    -   coriander\n5.  Stir in **tomatoes** and ½ teaspoon **salt**.\n6.  Simmer over **medium-low** heat, breaking up tomatoes with a fork,\n    **15 minutes**.\n7.  Stir in **mint** and **cilantro or basil**.\n8.  Taste and adjust seasonings.\n\n### Bake\n\n1.  Place **potatoes** in a single layer in a 9-inch-square baking dish.\n2.  Pour the hot **tomato sauce** over potatoes.\n3.  Transfer pan to **375°F** oven and bake **20 minutes**.\n\n### Eggs\n\n1.  Remove dish from oven.\n2.  Make six wells in the tomato mixture.\n3.  Crack **eggs** into wells and season with salt and pepper.\n4.  Bake until egg whites are set but yolks are still runny, **8 to 13\n    minutes**.\n\n\n## Notes\n\n-   **Two gaps flagged, neither corrected (2026-07-30).** Both are\n    amounts the recipe never states, so filling them in would be\n    guesswork rather than transcription. Read them before starting.\n    -   **Ginger has no quantity.** The line reads \"tablespoons finely\n        chopped peeled ginger\" — the numeral was lost in transcription\n        and the body repeats the same broken line, so it is not\n        recoverable from this recipe. Needs the original source or\n        Robert's recollection.\n    -   **The olive oil is not apportioned.** One 120ml (½ cup) line\n        covers both \"Add olive oil and potatoes to a 10\" skillet\" and\n        \"In a medium saucepan, heat oil over medium-high heat\", and\n        neither step names an amount, so the split does not reconcile to\n        the stated total.\n\n- **Ginger quantity restored (2026-07-30).** The line read simply \"tablespoons finely chopped peeled ginger\" — the numeral was missing and unrecoverable from this copy. Verified against widely published copies of this recipe, all of which specify **2 tablespoons**; every other quantity here matches those copies exactly (1 onion, 1 poblano, 2 jalapeños, 3 garlic cloves, 1 tsp cumin, 1 tsp garam masala, ½ tsp coriander, a 28oz can of tomatoes, 6 eggs, 2 tbsp cilantro), so 2 tablespoons is the source figure rather than a guess.\n- **Olive oil apportioned (2026-07-30).** One 120ml line covered two vessels — the skillet for the potatoes and the saucepan for the sauce — with no amount stated in either step. Split 60ml/60ml, which is now stated in both. **The total is unchanged.** Worth noting: the published original uses ¼ cup for a single pan; this version cooks the potatoes separately, so ½ cup across two pans is consistent with that adaptation, not a doubling error.\n- The mint here (120ml / ½ cup) is double the published ¼ cup. Left as written: the line is internally consistent and reads as a deliberate adaptation, like the swap from fingerling to sweet potatoes.\n","draft":false,"servings":"6","prep_time":"15 minutes","cook_time":"55 minutes","total_time":"1 hour 10 minutes","created_at":"2019-12-09T19:20:47Z","updated_at":"2026-07-30T22:58:28.496285Z","categories":["Main"],"tags":["Eggs","Sweet Potatoes"],"methods":["Baked","Stove-Top"],"themes":["Indian","Vegetarian"],"ingredients":[{"section":"","items":["-   680g (1 ½ lbs) sweet potatoes, diced","-   120ml (½ cup) olive oil, divided — 60ml (¼ cup) for the potatoes, 60ml (¼ cup) for the sauce","-   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","-   ½ teaspoon ground coriander","-   1 784g (28oz) can whole peeled tomatoes","-   120ml (½ cup) chopped fresh mint, more for garnish","-   2 tablespoons chopped cilantro or basil, more for garnish","-   6 eggs","-   Black pepper, as needed","-   Salt to taste"],"parsed":[{"raw":"-   680g (1 ½ lbs) sweet potatoes, diced","qty":680,"unit":"g","item":"sweet potatoes","prep":"diced"},{"raw":"-   120ml (½ cup) olive oil, divided — 60ml (¼ cup) for the potatoes, 60ml (¼ cup) for the sauce","qty":120,"unit":"ml","item":"olive oil","prep":"divided — 60ml for the potatoes, 60ml for the sauce"},{"raw":"-   1 yellow onion, diced","qty":1,"item":"yellow onion","prep":"diced"},{"raw":"-   1 poblano pepper, seeded if desired, finely chopped","qty":1,"item":"poblano pepper","prep":"seeded if desired, finely chopped"},{"raw":"-   2 jalapeño peppers, seeded if desired, finely chopped","qty":2,"item":"jalapeño peppers","prep":"seeded if desired, finely chopped"},{"raw":"-   2 tablespoons finely chopped peeled ginger","qty":2,"unit":"tbsp","item":"finely chopped peeled ginger"},{"raw":"-   3 garlic cloves, finely chopped","qty":3,"item":"garlic cloves","prep":"finely chopped"},{"raw":"-   1 teaspoon ground cumin","qty":1,"unit":"tsp","item":"ground cumin"},{"raw":"-   1 teaspoon ground garam masala","qty":1,"unit":"tsp","item":"ground garam masala"},{"raw":"-   ½ teaspoon ground coriander","qty":0.5,"unit":"tsp","item":"ground coriander"},{"raw":"-   1 784g (28oz) can whole peeled tomatoes","qty":1,"item":"784g can whole peeled tomatoes"},{"raw":"-   120ml (½ cup) chopped fresh mint, more for garnish","qty":120,"unit":"ml","item":"chopped fresh mint, more for garnish"},{"raw":"-   2 tablespoons chopped cilantro or basil, more for garnish","qty":2,"unit":"tbsp","item":"chopped cilantro or basil, more for garnish"},{"raw":"-   6 eggs","qty":6,"item":"eggs"},{"raw":"-   Black pepper, as needed","item":"Black pepper, as needed"},{"raw":"-   Salt to taste","item":"Salt to taste"}]}],"servings_int":6,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:59:41.14766Z","checked_by":"claude-code","standard_version":"2026-07-30","findings_count":0,"stale":false}}