Indian-Style Egg Skillet with Potatoes, Chickpeas & Cilantro Sauce

Indian-Style Egg Skillet

with Potatoes, Chickpeas & Cilantro Sauce

40 MIN
2 Servings
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From the Test Kitchen

For this comforting stovetop dish, we’re nestling rich eggs between a hearty mix of chickpeas, potatoes, and carrots—simmered in a robust sauce spiced with our savory tomato chutney (which highlights an Indian-style blend of tamarind, turmeric, and more).
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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ingredients
Indian-Style Egg Skillet with Potatoes, Chickpeas & Cilantro Sauce
Title
  • 2 Pasture-Raised Eggs
  • 1 15.5 -Ounce Can Chickpeas
  • ¾ lb Golden Or Red Potatoes
  • 6 oz Carrots
  • 2 Tbsps Savory Tomato Chutney
  • ¼ cup Cilantro Sauce
  • 1 Sweet Or Yellow Onion
  • 2 Tbsps Fromage Blanc
  • 1 15-Oz Can Crushed Tomatoes
Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once boiling, add the diced potatoes. Cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, peel the carrots; thinly slice into rounds. Halve, peel, and medium dice the onion. Drain and rinse the chickpeas. In a bowl, whisk together the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.

Cook the carrots & onion:
3 Cook the carrots & onion:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Wipe out the pan.

Start the skillet:
4 Start the skillet:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked potatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the drained chickpeas, cooked carrots and onion, and tomato chutney; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes,or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the liquid is slightly thickened.

Finish the skillet & serve your dish:
5 Finish the skillet & serve your dish:

Using a spoon, create 2 shallow wells in the center of the skillet. Crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the finished skillet topped with the creamy cilantro sauce. Enjoy!

Tips from Home Chefs

Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once boiling, add the diced potatoes. Cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

2 Prepare the remaining ingredients:

Meanwhile, peel the carrots; thinly slice into rounds. Halve, peel, and medium dice the onion. Drain and rinse the chickpeas. In a bowl, whisk together the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
Cook the carrots & onion:
3 Cook the carrots & onion:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Wipe out the pan.

4 Start the skillet:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked potatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the drained chickpeas, cooked carrots and onion, and tomato chutney; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes,or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the liquid is slightly thickened.

Start the skillet:
Finish the skillet & serve your dish:
5 Finish the skillet & serve your dish:

Using a spoon, create 2 shallow wells in the center of the skillet. Crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the finished skillet topped with the creamy cilantro sauce. Enjoy!

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