Tomato per eedu

Tomato per eedu

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

You could crack the eggs on top and bake until cooked through, but it works well sunny-side up.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,694kJ/ 407kcals

Fat

25g

Saturated Fat

4.2g

Carbohydrates

21g

Sugars

16g

Fibre

7.7g

Protein

21g

Salt

0.5g

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