Tomato-Poached Eggs

Back in those days when I was following the “South Beach Diet”, my breakfast options were very limited. Now what could a phoren bred mallu girl have for breakfast other than bread, puttu with pazham, idiyappam and the other carb bombs. My chance encounter with this Parsi Egg dish was a huge relief. Ever since- this dish has also found a significant place in our Sunday Brunches.

This dish is also my official entry to “Monthly Mingle Brunch Event“, hosted by Meeta of  What’s for Lunch Honey.

1. Onion- 1 medium nos, finely chopped

2. Capsicum- 1 medium nos, cored and sliced

3. Garlic Pods- 2 nos, crushed

4. Ginger- 1 tsp, finely chopped

5. Cumin Powder- 1 tsp

6. Coriander Powder- 1 tsp

7. Chilly Powder- 1/2 tsp

8. Turmeric Powder- 1/4 tsp

9. Tomatoes- 4 nos, skinned and chopped

10. Eggs- 4 nos

11. Coriander Leaves- 2 tbsp

12. Salt to taste

Method:

1. Plunge the tomatoes in boiling water for a couple of minutes. This will help you skin the tomatoes easily.

2. Add the oil to a pan and add the ginger and garlic. Saute for a few seconds.

3. Add the onions and capsicum stir till they turns translucent.

4. Add the cumin powder, coriander powder, chilly powder, salt and turmeric powder. Stir to mix well.

5. Add 1/4th cup of warm water and bring the pan to simmer and cover and cook for 10 mins. The consistency of  the gravy should be thick and soft.

6. Smooth out the surface of the gravy and make 4 hollows. Crack an egg in to each hollow.

7. Cover and cook for another 2-3 minutes.

8. Finish the dish by sprinkling a dash of salt on the eggs and garnishing with coriander leaves.

Good Reads:

Tomato Poached Eggs with Sardian Music Bread from Cooking Light

Martha Stewart’s Poached Eggs in Tomato Sauce

Tomato Poached Eggs on Truffled Polenta Cakes on Foodists

Deb’s Eggs in Tomato Sauce

Rachel’s Tomato-Pepper Stew with Poached Eggs and Harissa