As featured on Recipe Club's Sunday Brunch episode

Indian-Spiced Tomato and Egg Casserole
Rashida Holmes

Check back soon for a full video (and accompanying recipe) for chef Rashida Holmes’s Indian-Spiced Tomato and Egg Casserole. 

In the meantime, here’s a quick strategy for freestyling your own version.

On a recent Sunday brunch–themed episode of our Recipe Club podcast, Rashida (chef of LA’s beloved Bridgetown Roti) chose to test out a New York Times recipe for Indian-Spiced Tomato and Egg Casserole. Here’s the catch: she does not have a New York Times subscription.

So, she did what any self-respecting chef would do when they run into a paywall. She took a look at the photo and made her own version based on what she saw. Rashida seasoned crushed tomatoes (canned and fresh) with homemade curry powder (a twenty-spice blend of cumin, coriander, cinnamon, turmeric, and curry leaves, among others), galangal, garlic, and tomato paste. After a quick simmer, she cracked a few eggs on top but left them unseasoned, knowing that the saltiness of the sauce would balance things out. Once the eggs were just set, she garnished with cotija cheese and cilantro. 

Most importantly, she served her casserole with roti and coco bread for dipping and scooping. She didn’t include the fingerling potatoes from the original recipe, because, well… she didn’t see them in the photo.

Below, for comparison’s sake, are Rashida’s version and the original NYT photo. Why not follow Rashida’s formula for success (spice up some tomato sauce, crack some eggs on top, bake, serve with bread), and share your version with us on the Discord or by shooting us an email?

Left: Rashida Holmes's Indian-Spiced Tomato and Egg Casserole. Right: The New York Times original. Show us yours!