Eggs on a Spiced Tomato Concasse

Tomato-Pur-Eeda
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. • 4 medium eggs (the fresher the better), left whole
  2. • 1 tablespoon olive oil
  3. • 1 medium yellow onion, coarsely grated
  4. • 1 small yellow onion, very finely sliced
  5. • 2 large or 3 small cloves of fresh garlic, crushed
  6. • 1 inch piece fresh ginger, peeled and grated
  7. • 1 tsp chili powder
  8. • ½ teaspoon turmeric powder
  9. • 8 medium ripe tomatoes, deseeded and very finely chopped OR 2 cans of chopped tomatoes, all juice drained
  10. • 1 tsp tomato paste
  11. • 1 tsp sea salt
  12. • 1 tsp tomato ketchup
  13. • 2 tsp good quality balsamic vinegar
  14. • 2 tsp brown sugar / I tsp shredded Jaggery (Gur)
  15. • 1 tbsp cilantro leaves, finely minced
  16. • A little extra salt and pepper
Instructions
  1. In a wide, deep skillet heat the olive oil and fry the grated onion till it turns translucent, about 5 minutes.
  2. Follow with the sliced onion and fry till it softens and turns golden.
  3. Add in the crushed garlic and grated ginger and fry for 2-3 minutes, mixing well with the onions.
  4. Mix in the chili powder and turmeric.
  5. Add in all the chopped tomatoes and the tomato paste, salt and ketchup. Fry over high heat, stirring constantly to make sure the tomato mixes with all the other ingredients well. Mash the whole mixture slightly with the back of your spoon as you stir.
  6. Turn the heat down to low, cover and cook until the tomatoes completely break down (you’re looking for a well textured mix rather than a puree). Stir occasionally and add small dashes of water if the mixture seems to be too dry.
  7. Lastly, add in the vinegar, sugar or jaggery and the cilantro leaves and mix through. Taste to adjust for seasoning, sweet and sour balance.
  8. Spread the mixture evenly over the bottom of the pan and then use the tip of a spoon to make 4 evenly spaced hollows in the mixture. Keep the heat on low.
  9. Break an egg into each hollow, allowing the yolk to nest in the hollow and white to spread as it will.
  10. Sprinkle a little salt and pepper over each egg, turn the heat up to medium-low and cover.
  11. Cook for about 4-6 minutes (depending on your stove and your pan!) for softer yolks and closer to 10 minutes for set yolks.
  12. Scoop each egg and some of the surrounding tomato mixture onto a plate and serve with warmed bread and butter.
Notes
  1. Recipe notes: * This dish can also be served in individual ramekins when entertaining. Place the ramekins in a pan and surround with an inch or so of water. Cover and steam for 5-7 mins till the egg is as you like it.
  2. Cooking tip: use stainless steel or non-stick (hard anodized is great!) cookware when making Indian food - especially curries and rice based dishes like Biriyani, and to stay away from heavy pots that have an enamel lining. The latter tend to offer too much insulation which doesn't allow for Indian curry pastes and 'masalas' to cook down as they should.
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