Recipe: Spiced Egg Casserole

Tired of having the same old breakfast? If you are looking for something different for the most important meal of the day, we have got the dish for you. Make and enjoy this delicious recipe for a ‘Spiced Egg Casserole’.

Ingredients:

Potatoes 4-5 kg

Salt To taste

Vegetable oil 1/4 cup

Onion 1 (diced)

Green chillies 2 (seeded if desired, finely chopped)

Peeled ginger 2 tbsp (finely chopped)

Garlic 3 cloves (finely chopped)

Ground cumin 1 tsp

Red chilli powder 1 tsp

Ground garam masala 1 tsp

Ground coriander 1/2 tsp

Tomatoes 6 (peeled and roughly chopped)

Chopped fresh mint 1/4 cup (more for garnish)

Chopped cilantro/basil 2 tbsp (more for garnish)

Eggs 6

Black pepper as needed

Chopped cilantro 1/4 cup (for garnishing)

Green chilli 1(chopped)

Cottage cheese 1/4 cup (cubed)

Method:

Boil potatoes, peel and slice into half-inch thick circles.

Heat oil in a large skillet over medium-high heat. Add onion and cook for 5-7 mins until almost tender. Stir in green chilli and cook (3 mins). Add ginger, garlic, cumin, red chilli powder, garam masala and coriander; cook for a min. Stir in tomatoes and 1/2 tsp salt. Simmer over medium-low heat, 15 mins until tomatoes are broken well. Stir in mint and cilantro/basil. Taste and adjust seasonings.

Heat oven to 375 degrees. Place potatoes in a single layer in a square baking dish or casserole pan. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 mins.

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, about 10 mins.

Serve garnished with chopped cilantro, green chilli and cottage cheese. (Note: This can be made on the stove in a heavy based cast iron pan).

Ready in 1 hour (Serves 6)

Originally published in The news