Tabota par Eda - Eggs on tomato

Eggs are a forever favorite in our home and that's why I constantly try to find out new ways to cook eggs to make boredom at bay. That is why, after I had made a special post about How to make the perfect hard boiled eggs which helped many, I posted an array of Egg recipes; specially egg curries.  

Punjabi style quick bhurji was always an instant option in our home. But when I tried this recipe for the first time about an year ago, I have literally stopped preparing our basic bhurji as this recipe gave me a different style and gave a total wonderful transformation to the fried eggs. 

This is a Parsi recipe which is a little spicy balanced with a dash of sugar and the use of Parsi Dhansak Masala. 

I found this wonderful recipe on a website and this is the original recipe link: http://kenzyskitchenkorner.blogspot.se/2014/05/tabota-par-eda-eggs-on-tomato.html

I have not covered and cooked  like in the recipe but did it a little my way and I've lost count how many times I've tried this recipe now. I had even prepared this for my non-Indian guest and she simply loved it ! 

Here's the simple recipe:

Ingredients:

Eggs: 4

Cooking oil: 3 tsp.

Onion (finely chopped): 1

Green chilli (finely chopped): 1

Cinnamon stick: 1 inch

Ginger-garlic paste: 3 tsp. (I use grated ginger and garlic)

Turmeric powder: 1/4 tsp.

Red chilli powder: 1/2 tsp.

Cumin powder: 1/4 tsp.

Coriander powder: 1/4 tsp. 

Salt to taste

Parsi Dhansak Masala: 1 tsp. 

Tomato (chopped): 1 big

Coriander leaves: a handful

Sugar: 2 tsp.

1. Heat oil and add the cinnamon stick and immediately add the green chili. Let fry for a bit and add the onions. Let them fry until they are slightly brown. 
2. Add the ginger-garlic paste and mix well. Let cook until the raw smell goes away. 
3. Add the dry spices at this point: red chili powder, turmeric powder, cumin powder, coriander powder and Dhansak masala. 
4. Mix well and add the chopped tomato. Sprinkle salt and mix well. Let cook until the tomatoes are almost soft and mushy. 
5. Add the chopped coriander leaves and the sugar. Mix everything well and let cook for another 2 minutes. 
6. Break the eggs and add the this masala. Mix well and let cook. Turn off the flame and serve hot with chappati and raita for a complete easy and quick meal. 

And here are the pictures from the lunch I prepared for my non-Indian guest in April this year where I had prepared this with Butter Chicken, plain rice, salad, mint-coriander chutney and chappati: