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Shared By Grace Warren Atwood

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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