Here's my entry for Sia's ode to Potato.Check it out at
I wanted to make a dish with the four ingredients I always have at home : onions, potatoes, tomatoes and eggs. I wanted the recipe to make something anyone can prepare, is fun to make and will be loved by kids. The idea for this recipe came from "The complete Vegetarian cookbook" by Chris Hardistry. I have changed the filling to suit my taste. This recipe makes essentially a bird's nest made with potatoes and the egg is cooked in the nest with a tomato sauce under it. This dish is perfect for the day after Thanksgiving as you can use the left over mashed potatoes. Hope you like it as much as I do.
Ingredients (Serves two)
3 large potatoes, cooked
2 tblsp butter
salt to taste
pepper to taste
2 onions chopped, divide into two portions
One large tomato
a bunch of parsley
1/4 tsp red chilly powder
1 tsp garam masala/all spice
2 tblsp olive oil
1 tsp garlic chopped
grated cheddar cheese 2 tblsp
Mash the boiled potatoes with butter, salt and pepper (or use old left over mashed potatoes). In a pan heat oil with garlic in it. Add one chopped onion and saute till transparent. Add to potato mixture and mash well. Check taste of potato mixture to suit your taste (add more butter or condiments as needed).
Take a baking sheet and line it with foil. Grease the foil with oil. Place a large ball of the potato mixture on the baking sheet. Scoop out the center with a spoon and then shape the ball into a nest widening the opening in the center while keeping the outer ring intact. Make sure the center is wide enough to hold an egg and the bottom still has enough potato to hold a filling. Cover with saran.
Meanwhile in the same sauce pan heat oil and saute the other chopped onion till transparent. Add chopped tomato, spices, salt, pepper and parsley. Cook well till most of the water from the tomato is dried up to make a thick sauce. Add about 2-3 tblsp of the tomato mixture to the center of the nest. Break an egg op top of the sauce in the the nest. Sprinkle salt and pepper on the egg and add a tablespoon of grated cheese on top. Bake at 425 degrees for 20 minutes. Slowly lift off the nest onto a plate using a wide flat spoon. Garnish the egg top with chopped parsley and a pinch of cayenne pepper. Serve with a salad.