Syrian Tomato And Eggs Recipes
INDIAN-SPICED TOMATO AND EGG CASSEROLE
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
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
SYRIAN TOMATO AND EGGS
Make and share this Syrian Tomato and Eggs recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the garlic and sauté until lightly colored but not burnt.
- Add the tomatoes and sugar, cover, and simmer until tender, about 15 minutes.
- Stir in the eggs, oregano, salt, and pepper.
- Cover and simmer until set, 3 to 5 minutes.
- If desired, serve over toast.
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