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Adapted from: Melissa Clark

Prep time: 20 mins | Cook time: 40 mins | Total: 1 hour | Serves: 4-6

This Indian-Spiced Sweet Potato and Egg dish is a vibrant, one-pan meal inspired by the bold flavors of Indian cuisine. Sweet potatoes add a natural sweetness that pairs beautifully with garam masala, cumin, and coriander. Cooked in a rich tomato base and finished with baked eggs, this comforting dish is perfect for breakfast, brunch, or dinner. Garnish with fresh herbs for a burst of flavor and serve with bread or rice for a complete meal.

Instructions

1. Preheat oven to 375°F (190°C).
2. Toss sweet potato cubes with 1 Tbsp oil, pinch of sea salt, and black pepper in a large bowl. Spread on a baking sheet in single layer. Roast for 20 minutes, flipping halfway through, until tender and lightly browned.
3. Heat remaining oil in a large cast-iron skillet over medium heat. Add diced onion and cook for 5–7 mins until softened. Stir in poblano pepper and jalapeños, and cook 3 mins.
4. Add ginger, garlic, cumin, garam masala, coriander, turmeric, and smoked paprika if using. Cook for 1–2 minutes, until fragrant.
5. Add the whole peeled tomatoes along with their juices to the skillet, and crush them using a wooden spoon. Simmer for 10-15 mins until thickened.
6. Stir in roasted sweet potatoes, mint, and cilantro or basil. Add more salt if needed.
7. Make 6 small wells in the tomato mixture and crack an egg into each well.
8. Sprinkle the eggs with sea salt and black pepper. Transfer the skillet to the oven and bake for 8–12 minutes, until the egg whites are set but the yolks remain runny (or cook longer if you prefer firmer yolks).
9. Remove the skillet from the oven and garnish with additional mint and cilantro or basil.
10. Serve hot with crusty bread, naan, or rice.