Indian-Spiced Tomato and Egg Brunch

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 tomato sauce flavored with mint and spices. The sauce is then poured over a layer of sliced cooked 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 brunch or dinner.


750g potatoes peeled
1 tsp salt
2 tbsp cooking oil
1 brown onion, diced
1 green pepper, seeded and finely chopped
2x 400g cans whole peeled tomatoes
100g Shemin’s Curry Paste
1/4 cup chopped fresh mint, more for garnish
2 tablespoons chopped coriander or basil, more for garnish
6 eggs
Black pepper, as needed


1. 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.

2. While the potatoes cook, heat the oil in a large pan over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook for 3 minutes. Add the tomatoes and Shemin’s Curry Paste. Simmer over medium-low heat, breaking up tomatoes with a fork, for 15 minutes. Stir in mint and coriander or basil. Taste and adjust seasonings.

3. Heat oven to 180 degrees gas mark 5. 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 for 20 minutes.

4. 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 and garnished with herbs.

Serves 6

Products used in this recipe