Sunshine Potatoes Recipe
Sunshine Potatoes Recipe photo by Eggland's Best®
Publisher Photo
Publisher Photo
A delicious and hearty meal for the whole family! Recipe provided by Eggland's Best®.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.

Ingredients

  • 1-1/2 pounds fingerling potatoes
  • Kosher salt
  • 1/4 cup olive oil
  • 1 medium yellow onion, diced
  • 1 poblano pepper, finely chopped (seeded if desired)
  • 2 jalapeno peppers, finely chopped (seeded if desired)
  • 2 tablespoons finely chopped peeled fresh ginger
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground garam marsala (Indian spice)
  • 1/2 teaspoon ground coriander
  • 1 can (28 ounces) whole peeled tomatoes
  • 1/4 cup chopped fresh mint, more for garnish
  • 2 tablespoons chopped fresh cilantro or basil, more for garnish
  • 6 Eggland's Best® eggs (large)
  • Black pepper, as needed

Directions

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 and cooked through.
Serve garnished with herbs. Yield: 6 servings.
Originally published as Sunshine Potatoes in Eggland's Best 2015

Nutritional Facts

1 serving equals 283 calories, 14 g fat (5 g saturated fat), 175 mg cholesterol, 123 mg sodium, 32 g carbohydrate, 4 g fiber, 10 g protein.

  • 1-1/2 pounds fingerling potatoes
  • Kosher salt
  • 1/4 cup olive oil
  • 1 medium yellow onion, diced
  • 1 poblano pepper, finely chopped (seeded if desired)
  • 2 jalapeno peppers, finely chopped (seeded if desired)
  • 2 tablespoons finely chopped peeled fresh ginger
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground garam marsala (Indian spice)
  • 1/2 teaspoon ground coriander
  • 1 can (28 ounces) whole peeled tomatoes
  • 1/4 cup chopped fresh mint, more for garnish
  • 2 tablespoons chopped fresh cilantro or basil, more for garnish
  • 6 Eggland's Best® eggs (large)
  • 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 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.
  3. 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.
  4. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set and cooked through.
  5. Serve garnished with herbs. Yield: 6 servings.
Originally published as Sunshine Potatoes in Eggland's Best 2015

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