Indian Shakshuka | Tamatar Par Eedu | Video
Poached eggs in spiced tomato sauce - perfect for breakfast, lunch or dinner!
Print
Pin
Servings
Ingredients
- 1 tablespoon oil
- 1 cup chopped onions
- 1 – inch fresh ginger peeled and chopped
- 2 garlic cloves peeled and chopped
- 1 green chili chopped
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon ground coriander coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 2 cans 400g diced tomatoes or 4 large tomatoes, chopped
- 2 tablespoons coriander cilantro leaves
- 1 tablespoon sugar or jaggery
- 4 eggs
- Salt to taste
- Chopped coriander cilantro leaves, to garnish
- Naan homemade or store bought or toasted sourdough, to serve
Instructions
- Heat oil in a large frying pan or skillet over medium-low heat.
- Add onions. Cook, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add ginger, garlic and green chili. Cook, stirring, for 1-2 minutes or until fragrant.
- Stir in ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Cook, stirring, for 30 seconds or until aromatic.
- Add tomatoes coriander (cilantro) leaves, and sugar or jaggery. Season with salt. Stir to combine. Cook, stirring occasionally, for 5 minutes.
- Using the back of a spoon, make 4 indents in the tomato mixture.
- Gently crack eggs into the indents. Cover with a lid. Cook eggs to your liking.
- Garnish with coriander (cilantro) leaves. Serve with naan or sourdough.
Video
Notes
- There are many variations of this recipe like bhaji par eeda with the addition of methi leaves and papeta par eeda with potatoes
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 32g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 186mg | Sodium: 359mg | Fiber: 5g | Sugar: 14g