Indian Shakshouka - Tamota Per Eedu (Eggs on Tomatoes)
It is no secret that the Parsi community in India love eggs*. They cook them on various ingredients - tomatoes (Tamota per Eedu), okra (Bheeda per Eedu), potatoes (Sali per Eedu) and mince meat (Kheems per Eedu). In this recipe we will do the simplest and one which we think you will recognise has a parallel in the North African Shakshouka and the Turkish Menemen. When you cook it with finely sliced potatoes you will be reminded of a Spanish Fritata.
In this picture you will see we have added our own twist - stirred in a can of 4 bean mix. Have fun varying this recipe like the Parsis do. We are sure it will be a handy fall-back when you have no time and are relying on your pantry staples for a quick meal.
- Heat a pan then add 3 tbsps olive oil, 1 large, finely chopped onion and 2 tsp cumin seeds (we sometimes add a couple of tsps of our Jhalfrezi spice instead as it has the cumin seeds and chilli in it).
- When the onions are translucent add 2 finely chopped green chilli, 2 finely chopped cloves of garlic and stir-fry for 1 minute
- Now add 800 grams of chopped fresh (or canned) tomatoes, 2 tsps sea salt and 2 tsp jaggery or brown sugar (Parsis love adding jaggery to tomato based dishes).
- On medium heat, stir and simmer till the tomatoes are soft and the water has evaporated.
- Now stir in 2 tbsp finely chopped fresh coriander leaves.
- Flatten the mixture, then break 3 whole eggs (add more eggs if you wish to).
- Cover and cook on low heat for 5 minutes.
- Garnish with a sprinkle of black pepper and fresh coriander/parsley leaves. Serve immediately with crusty bread.
NOTE: We used 1 can x 400g tomatoes and 1 can x 400g beans. If using beans, stir in in step 6 when adding the fresh coriander.
*Eggs symbolise fertility and prosperity and form a part of their religious ceremonies.