Recipe courtesy of Joey Altman
Save Recipe Print
1 hr 20 min
20 min
1 hr
6 to 8 servings


Tomato Chutney:


Preheat oven to 350 degrees F.

In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown. Add onions, peppers, and scallions and cook until tender. Add eggs and stir until they start to set up. Stir in cheeses and parsley, and season. Place in oven for 15 minutes. Remove, cut into wedges, and serve with Tomato Chutney.

Tomato Chutney:

In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry. Add canned tomatoes and continue cooking until thick. Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning. Let cool.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Summer Corn Salad

Recipe courtesy of Food Network Kitchen

Pasta Salad

Recipe courtesy of Robert Irvine

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Cheese and Onion-Stuffed Burger with Grilled Tomato Chutney and Marinated Vegetables

Recipe courtesy of Robert Irvine

Pasta Frittata

Recipe courtesy of Danny Chacon

BLT Frittata

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories