Sunshine Potatoes

Ingredients

• 6 Large FARMHOUSE EGGS®
• 1 1/2 lbs fingerling potatoes
• 1/4 cup olive oil
• 1 meduim yellow onion, diced
• 1 poblano pepper, finely chopped (seeded if desired)
• 2 jalapeño 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
• 1/2 teaspoon ground coriander
• 1 28-ounce can whole peeled tomatoes
• 1/4 cup chopped fresh mint, more for garnish
• 2 tablespoons chopped fresh cilantro or basil, more for garnish
• salt & pepper

Preparation

1. Place potatoes in a large pot and cover with generously salted water. Bring to a boil.
2. Cook until potatoes are tender, about 20 minutes and drain.
3. When just cool enough to handle, slice into 1/2-inch-thick rounds.
4. While potatoes cook, heat oil in a large skillet over medium-high heat.
5. Add onion and cook until almost tender, 5 to 7 minutes.
6. Stir in peppers and cook 3 minutes.
7. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute.
8. Stir in tomatoes and 1/2 teaspoon salt and simmer over medium-low heat, breaking up tomatoes with a fork for 15 minutes.
9. Stir in mint and cilantro or basil. Taste and adjust seasonings.
10. Heat oven to 375 degrees and place potatoes in a single layer on a 9-inch-square baking dish.
11. Pour the hot tomato sauce over potatoes and bake 20 minutes
12. Make six wells in the tomato mixture and crack an egg into each. Season with salt and pepper.
13. Bake until egg whites are set and cooked through. Garnish with herbs and serve.