Indian Spiced Tomato And Egg Casserole Recipes

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INDIAN-SPICED TOMATO AND EGG CASSEROLE



Indian-Spiced Tomato and Egg Casserole image

This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you'll ever see. It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger. The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked. At the end of the cooking time, wells are made in the sauce and eggs cracked into them to finish baking. The result is a tomato-rich casserole with runny yolk over each pungent bite. Serve it for dinner or for brunch.

Provided by Melissa Clark

Categories     brunch, dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

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 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
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

Steps:

  • Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds.
  • While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and 1/2 teaspoon 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.
  • Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes.
  • Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. 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. Serve garnished with herbs.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 782 milligrams, Sugar 6 grams, TransFat 0 grams

CHINESE TOMATO AND EGG



Chinese Tomato and Egg image

Tomato and egg served over rice is a Chinese staple. You can easily omit the pork to make this vegetarian. This recipe is from my mom, who grew up in Guangzhou.

Provided by Samantha Li

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 4h32m

Yield 6

Number Of Ingredients 11

½ pound boneless pork loin, cut into thin strips
2 tablespoons soy sauce
1 tablespoon brandy
1 teaspoon white sugar
1 tablespoon cornstarch
4 eggs
2 teaspoons salt
½ cup canola oil, divided
8 large tomatoes, cut into chunks
1 teaspoon white sugar
2 bunches green onions, chopped

Steps:

  • Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
  • Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
  • Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 18.3 g, Cholesterol 142.3 mg, Fat 25.9 g, Fiber 4.9 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 1159.9 mg, Sugar 9.9 g

EGG CURRY



Egg Curry image

Food has always been politicized in India, a person's diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).

Provided by Tejal Rao

Categories     soups and stews, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/4 cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 small cinnamon sticks
6 green cardamom pods
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon whole black peppercorns
6 Roma tomatoes, finely chopped
1 teaspoon kosher salt
1/2 teaspoon garam masala
6 to 8 hard-boiled eggs, peeled
Handful of small, tender fresh cilantro stems

Steps:

  • In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
  • Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
  • Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

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