Bombay Potatoes With Poached Eggs and Juanita Piquanté Peppers

Ingredients

• PEPPADEW® Sweet Juanita Piquanté Peppers
• 3 large potatoes (about 2 lbs), halved
• ½ oz fresh ginger, peeled
• ½ tsp honey or maple syrup
• 3 garlic cloves, peeled
• 4 medium tomatoes (quartered and wedges)
• 1 jar PEPPADEW® Sweet Juanita Piquanté Peppers
• 4 tbsp canola oil
• ¾ tsp cumin seeds
• 1 tsp black mustard seeds
• 1 large red onion, roughly chopped
• 3 tsp turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• ½–¾ tsp chili powder
• Large handful chopped cilantro leaves
• Salt, to taste
• 4–6 poached eggs, for serving

A simple, flavorful dish for weekday lunches or dinners. Spiced potatoes with a vibrant red pepper and tomato sauce, finished with poached eggs for the perfect brunch.

Method

1. 1 Boil potatoes in salted water until tender (about 30 minutes). Cool, peel, and cut into 1-inch cubes.
2. 2 Heat oil in a large nonstick skillet. Add cumin seeds, mustard seeds, onion, turmeric, coriander, cumin, garam masala, and chili powder. Cook for 2 minutes.
3. 3 Add cubed potatoes, stir well, and cook for 5 minutes to absorb flavors. Remove from heat and set aside.
4. 4 Make the sauce: Blend tomato wedges, half a jar of PEPPADEW® Sweet Juanita Piquanté Peppers, garlic, ginger, and honey until smooth.
5. 5 Return potato mixture to heat, add sauce, and simmer gently. Stir in sliced and whole PEPPADEW® Sweet Juanita Piquanté Peppers and chopped cilantro.
6. 6 Serve warm topped with poached eggs for a spicy, satisfying brunch.