Tomato per eedu

Name: Tomato per eedu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 tbsp vegetable oil or ghee; 1 large onion, sliced; ½ tsp Cooks’ Ingredients Cumin Seeds (optional); 2 clove/s garlic, peeled and finely grated; 2 cm piece ginger, peeled and finely grated; 450 g pack classic vine tomatoes; ½ tsp Cooks’ Ingredients Turmeric; ½ tsp hot chilli powder; 1 tsp sea salt flakes, to taste; 1 tsp cider vinegar; 1 tsp caster or granulated sugar; 25 g pack coriander, leaves chopped; 4 British Blacktail Free Range Medium Eggs; 2 Bread rolls or sourdough, to serve

This gem of a recipe from Mallika Basu is like a shakshuka and hails from the Parsi community in India. You could make this vibrant dish as a brunch centrepiece, with hot buttered bread rolls and chunks of sourdough bread.

3.5 out of 5 stars(2) Rate this recipe

VegetarianHealthyLow in saturated fat2 of your 5 a day

Serves2
CourseBrunch
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

2 tbsp vegetable oil or ghee
1 large onion, sliced
½ tsp Cooks’ Ingredients Cumin Seeds (optional)
2 clove/s garlic, peeled and finely grated
2 cm piece ginger, peeled and finely grated
450g pack classic vine tomatoes
½ tsp Cooks’ Ingredients Turmeric
½ tsp hot chilli powder
1 tsp sea salt flakes, to taste
1 tsp cider vinegar
1 tsp caster or granulated sugar
¼ x 25g pack coriander, leaves chopped
4 British Blacktail Free Range Medium Eggs
2 Bread rolls or sourdough, to serve

Method

Warm the oil over a medium-high heat in an oven-safe frying or sauté pan, then add the onion with a pinch of salt. Cook for about 10 minutes until golden, then mix in the cumin seeds (if using), garlic and ginger and cook for 2 minutes more. Finely chop the tomatoes by hand or in a blender while the onion cooks.
Mix in the turmeric and chilli powder quickly, then add the tomatoes. Cook for 10 minutes, until the mixture reduces and becomes jamlike. Mix in the salt, vinegar, sugar and ½ the coriander leaves. Preheat the oven to 200ºC, gas mark 6.
Lower the heat under the pan to medium, then make 4 even dents in the mixture and break an egg into each one. Allow the eggs to cook for 1 minute until they start turning white at the base, then pop the pan into the oven for 5 minutes for the eggs to set. Check the whites are cooked and the yolks golden and runny.
Sprinkle the eggs with a pinch of sea salt flakes, if liked, and the remaining coriander leaves to finish. Serve with soft buttered bread rolls or chunks of warm sourdough.