Crimean Tatar Style Egg and Potato Casserole

Ingredients

In this Crimean Tatar adaptation, the traditional Welsh Anglesey Eggs are transformed into a flavorful casserole. The original dish typically consists of boiled eggs wrapped in a creamy sauce, while the Crimean Tatar version incorporates mashed potatoes and a tomato-based sauce with aromatic spices. This adaptation adds depth of flavor and a heartier texture to the dish, making it a satisfying main course. We alse have the original recipe for Anglesey Eggs, so you can check it out.

• 4 large potatoes, peeled and cubed (900g) 4 large potatoes, peeled and cubed (900g)
• 6 eggs 6 eggs
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 15g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Boil the potatoes in salted water until tender. Drain and mash them until smooth.
3. 3.
   Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 8 minutes. Remove from heat, drain, and cool under cold running water. Peel and slice the eggs.
4. 4.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
5. 5.
   Add the diced tomatoes, ground cumin, paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
6. 6.
   In a greased baking dish, spread half of the mashed potatoes evenly as the bottom layer. Arrange the sliced eggs on top of the potatoes. Pour the tomato sauce over the eggs, spreading it evenly.
7. 7.
   Top the casserole with the remaining mashed potatoes, spreading it evenly to cover the eggs and sauce.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooked potatoes can result in a dense and gluey texture.
• Eggs — To achieve perfectly boiled eggs, simmer them gently for 8 minutes after the water comes to a boil. This will give you a creamy yolk with no greenish-gray ring.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the tomato sauce.
• Serve the casserole with a dollop of sour cream or yogurt for added creaminess.
• Customize the dish by adding sautéed bell peppers or mushrooms to the tomato sauce.
• Sprinkle grated cheese on top of the casserole before baking for a cheesy twist.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Crimean Tatar Style Egg and Potato Casserole is best served hot, straight from the oven. It can be enjoyed as a standalone dish or paired with a fresh salad or pickles for a complete meal.

Presentation advice

To present the casserole beautifully, garnish it with a sprinkle of fresh parsley. Serve it in individual portions or scoop it out directly from the baking dish, allowing the layers of mashed potatoes, eggs, and tomato sauce to be visible.