Indian-Spiced Tomato and Egg Brunch

1. Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds.

2. While the potatoes cook, heat the oil in a large pan over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook for 3 minutes. Add the tomatoes and Shemin’s Curry Paste. Simmer over medium-low heat, breaking up tomatoes with a fork, for 15 minutes. Stir in mint and coriander or basil. Taste and adjust seasonings.

3. Heat oven to 180 degrees gas mark 5. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake for 20 minutes.

4. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve and garnished with herbs.