Another winning recipe from the New York Times. Be aware that this one takes some time, and requires a lot of pots and pans, so prepare to do some dishes afterward.
I prepared the tomato sauce while the potatoes cooked. I used less curry powder than the recipe called for, and a lot more mint in order to suit our own tastes better. The pan was very full by the time I made the wells for the eggs and so I had to be extremely careful when adding them. This dish also took a bit longer to bake than expected in order to get the egg whites to set. I eventually put it under the broiler for two minutes, which finished cooking the whites, but also made the yolks harder than I wanted. The finished product though was very tasty, and filling. It paired nicely with Tom Gore Cabernet Sauvignon.