Allergens in Tamota Par Eeda: milk, egg.
Ingredients
Quantities for 2.
- 5 medium ripe, chopped Tomato
- 4 large Eggs
- 1 large, finely sliced Onion
- 2, slit Green Chilli
- 1 tsp, finely chopped Ginger
- 3 cloves, sliced Garlic
- 1/4 tsp Turmeric
- 1/2 tsp Chilli Powder
- 1/2 tsp Cumin Powder
- 1 tsp Sugarto lift the tomatoes
- a handful, chopped Coriander Leaves
- 2 tbsp Ghee
- 1/2 tsp, coarsely ground Black Pepper
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Use ripe, soft tomatoes. This dish is almost entirely tomato, so hard winter ones will taste thin.
- Have the eggs at room temperature and crack each into a small cup first, so a broken yolk never lands in the pan.
- Pick a pan just wide enough for four eggs to sit apart, around 24cm.
Method
- Heat the ghee and fry the onion over medium heat until soft and just golden, 8 minutes.
- Add the garlic, ginger and green chilli and fry 1 minute until fragrant.
- Stir in turmeric, chilli powder and cumin powder for 20 seconds.
- Add the tomato, sugar and salt. Cook uncovered 10-12 minutes, mashing occasionally, until the mixture is jammy and no watery liquid pools at the edge.If it is still wet the eggs will slide around and never set properly.
- Stir in half the coriander leaves and level the surface.
- Make four wells and slip in the eggs, then season them with salt and the black pepper.
- Cover and cook on the lowest heat 6-8 minutes, until the whites are just set and the yolks are still soft.Lowest heat, lid on. The steam sets the tops of the whites without hardening the yolks.
- Scatter the remaining coriander over and serve straight from the pan with buttered pav or rotli.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. This one leaves the yolk soft or raw on purpose. Use pasteurised eggs if you serve it that way, or cook the yolk firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat immediately. The yolks are the point and do not survive reheating. The tomato base alone keeps 2 days refrigerated.
Nutrition Good estimate
One serving of Tamota Par Eeda (511 g) is about 369 calories, or 73 calories per 100 g.
Medium protein: 17 g a serving, 18% of the calories
| Per serving511 g | Per 100 g | |
|---|---|---|
| Calories | 369 kcal | 73 kcal |
| Protein | 17.0 g | 3 g |
| Carbohydrate | 25.8 g | 5 g |
| of which sugars | 14.1 g | 3 g |
| Fibre | 5.8 g | 1 g |
| Fat | 23.4 g | 5 g |
| of which saturated | 11.2 g | 2 g |
| of which unsaturated | 10.4 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Gluten-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.