Eggs over tomatoes is a versatile dish that can be turned into brunch or dinner. This, again, is my ‘one pan’ adaptation of the much fancier version that mum used to serve us. Think of it as an Indian version of Shakshuka or simply a deconstructed masala omlette gone crazy.
The tangy tomato-onion-garlic mixture adds depth to the eggs and makes for a super quick dinner, served with toast or even some hot parathas to mop up the juices.
Mum used to crush some potato crisps over the top, just before serving, for an added crunch. I do too, if we have any handy.
2 large onions, finely chopped
3 large tomatoes
1 tablespoon garlic
1 teaspoon ginger (optional)
2-3 tablespoons salted butter
1/2 a teaspoon turmeric
1/2 a teaspoon chilli powder
1/2 a teaspoon cumin-coriander powder
1/4 teaspoon chaat masala
1 tablespoon coriander leaves, finely chopped
salt to taste
- Heat a large pan. Add the butter. When it melts, add the garlic and saute for a couple of minutes.
- Add the onions and saute till light brown.
- Now add the tomatoes. Saute for another 2-3 minutes and add the ginger. Cover and cook till soft.
- Now add all the dry spices and salt. Mix well.
- Make 3 wells in the masala and crack an egg in each.
- Cover and cook for 2-3 minutes, till the eggs are done.
- Uncover, garnish with coriander and serve hot over a paratha or a slice of toast.