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Indian-Spiced Tomato and Egg Casserole
Ingredients
- 1 ½ pounds fingerling potatoes
- Kosher salt
- ¼ 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
- ½ teaspoon ground coriander
- 1 28-ounce can whole peeled tomatoes
- ¼ cup chopped fresh mint, more for garnish
- 2 tablespoons chopped cilantro or basil, more for garnish
- 6 eggs
- Black pepper, as needed
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