Tomato poached eggs…

This one is a Parsi recipe, probably called ‘Tamatar par Eenda” in Parsi language. It serves as a perfect brunch idea with bread. You can have plain or grilled bread whatever you like best.

Ingredients:
3 tomatoes chopped
1 large or two small onion finely chopped
1 inch piece of ginger finely chopped
2-3 large cloves of garlic crushed or pounded in a mortar and pestle
1/2 tsp cumin powder
1/2 to 3/4th tsp coriander powder
1/2 tsp turmeric
1/2 to 1 tsp red chilli powder (as per your taste)
2 tsp vegetable oil
1 tsp white vinegar
3 large eggs
salt to taste

Heat the oil in a flat saucepan. This just makes it easier to poach the eggs. Throw in the chopped onions and cook till they are soft and pink in color. Now throw in the ginger and garlic paste. Add all the dry masala powders and fry for 2 to 3 minutes.

Now add the tomatoes and salt. Cook for 4 to 5 minutes till the gravy is dry and done. Add a little water, cover and cook for about 7 minutes more.

Open the cover off the gravy. Your gravy should have become thick and saucy by now. Stir once more, and make three holes in the gravy with the back of your spoon. Break an egg each into these holes. Cover once again and cook for one two two minutes till the eggs are done.

Here is the picture.

And trust me, this taste just as yummy as it looks. The recipe is borrowed from Ms. Anjum Anand’s cookbook Anjum’s New Indian. Thanks Anjum for a wonderful recipe.

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13 thoughts on “Tomato poached eggs…

  1. Mayank,There is a sort of sweetness which comes from the tomatoes and onions, paired with the sourness of the tomatoes and the spiciness of the red chilli powder. The gravy itself is slightly rough in texture, combined with the smooth creaminess of the eggs creates a perfect texture to begin your day with. 🙂

  2. omigod Gauri..this is absolutely brilliant..I just had lunch..but this yummilicious pic has made me hungry again! I am SO coming over to ur place to cook(learn) n eat with u next time I'm there!

  3. I love this,aai makes a marathi version of it, where in she adds loads of coriander.This used to be her alternative if the husband asked her why there was nothing interesting for lunch, interesting= meat!!! 🙂 Good one Gau.

  4. Rhythm, that depends on your taste. You can make it slightly runny if you like it or cook it completely. This recipe is very adaptable. But don't keep it raw. Cook for at least a minute to a minute and half.

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