Apr 13, 2010
`Tamota Per Eeda' - Tomato - Poached Eggs
I have a great attraction for authentic and traditional dishes. It certainly tells one about the culture and evolution of food . I think what attracts me the most is understanding and learning the provenance and history of original dishes. What is even more fascinating is when one finds similar or sometimes even identical dishes across culture. One such dish that i recently came across is a parsi poached eggs in tomato sauce. when P and I were visiting a parsi family in Mumbai we were introduced to this awesome dish which is now a regular at home.
Parsis migrated to India many centuries ago from the Persia and settled in Mumbai. Amongst many things that they are known for they are also known for their distinctive cuisine which is mostly a combination of sweet and savoury .
Having mentioned about Parsis poached eggs - `Tamota per eeda' i found two other culture that makes exact same dish with very mild variation. It is known as `Huevos Rancheros' in Mexico and Shakshukah in Israel.
Huevos Rancheros is typically served on Tortillas while Shakshukah is served with a liberal topping of feta cheese. I love my Tamota per eeda on a thick chunk of rustic bread.
The creamy and sweet tomato sauce with the soft poached eggs is fabulous on toasted or grilled bread too.
It is super easy and perfect for anytime of the day.
Now for the recipe :
Paarsi Tomato - Poached Eggs
(Adapted from Anjum Anand's Indian Food Made Easy)
1 medium onion peeled 1/2 Green pepper finely chopped
3 tbsp oil
2 large cloves finely chopped or grated
1tsp ginger finely chopped
3/4 tsp ground cumin
1heaped tsp ground coriander
1/2 to 3/4 tsp red chili powder
1/2 tsp turmeric
8 plum tomatoes blanched , skinned ,deseeded and chopped (phew!)
1. Heat oil in a medium pan and fry the onion till golden brown
2. Add green pepper and cook for sometime.
3.Add garlic and ginger and cook for about a minute
4.Now add all the ground spices and salt and cook for few seconds
5. Add the tomatoes and stir well . Bring the pan to simmer and cook covered for 15- 20 mins. Cook till it becomes a creamy mixture. Add a splash of hot water if required. The gravy should be loose yet creamy !.
6. Smooth the surface of the mixture and make six hollows with the back of a spoon . Now carefully crack an egg in each hollow.
7. Cover and cook till the eggs are done to your liking. Roughly for about 2-4 mins.
Serve with grilled rustic bread or Tortillas!!!