Tomato Egg Fry

Instructions

1. 1

   Prepare Ingredients

   • In a medium bowl, crack the eggs and add 1/2 tsp of salt. Whisk well until the yolks and whites are fully combined. Set aside.
   • Finely chop the onions and tomatoes. Slit the green chilies lengthwise.
2. 2

   Sauté Aromatics

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This step is crucial to remove the oil's raw pungency.
   • Immediately reduce the heat to medium-low. Add the cumin seeds and asafoetida. Let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 6-7 minutes, stirring occasionally, until they become soft and light golden brown.
3. 3

   Cook the Tomato Masala

   • Add the chopped tomatoes and slit green chilies to the pan. Cook for 5-6 minutes, stirring frequently, until the tomatoes break down, become mushy, and you see oil separating from the sides of the masala.
   • Add the turmeric powder, Kashmiri red chili powder, fennel powder, and dry ginger powder. Stir well and cook for another minute until the spices are aromatic.
4. 4

   Scramble the Eggs

   • Reduce the heat to low. Pour the whisked egg mixture evenly over the tomato masala.
   • Let the eggs cook undisturbed for about 45 seconds to allow the bottom to set slightly.
   • Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this folding motion for 2-3 minutes until the eggs are just cooked through but still moist and soft.
5. 5

   Finish and Serve

   • Turn off the heat. Sprinkle the garam masala and the remaining 1/2 tsp of salt over the eggs. Gently mix everything together.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with hot rotis, parathas, or steamed rice.