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A comforting North Indian dish where eggs are gently poached in a rich, spicy tomato gravy. Perfect for mopping up with warm rotis or bread, this one-pan meal is ready in under 30 minutes and is packed with flavor.
For 4 servings
Sauté Aromatics
Build the Tomato Gravy
Poach the Eggs
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A comforting North Indian dish where eggs are gently poached in a rich, spicy tomato gravy. Perfect for mopping up with warm rotis or bread, this one-pan meal is ready in under 30 minutes and is packed with flavor.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 165.21 calories per serving with 7.55g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Cook, Garnish, and Serve
For a richer, creamier gravy, stir in 2 tablespoons of heavy cream or cashew paste after the tomatoes are cooked and before adding the eggs.
Add 1/2 cup of green peas or finely chopped bell peppers along with the onions to make the dish more nutritious.
Instead of poaching whole, gently break the yolks and scramble the eggs into the tomato gravy for a delicious egg bhurji curry.
Temper with mustard seeds and curry leaves at the beginning, and add a teaspoon of sambar powder along with the other spices for a different flavor profile.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of heart disease and certain cancers.
The blend of Indian spices like turmeric, ginger, and garlic contains anti-inflammatory and antioxidant properties that can help strengthen the immune system.
One serving of Tamatey mein Beeda (one egg with gravy) contains approximately 180-220 calories, depending on the amount of oil used and the size of the egg.
Yes, it is a healthy dish. It's rich in protein from eggs, and gets vitamins and antioxidants like lycopene from the tomatoes. It's a balanced meal when served with whole wheat roti.
Absolutely! This dish is also popularly made with hard-boiled eggs. Simply prepare the gravy as directed, then add halved or whole boiled eggs and simmer for 4-5 minutes to let them absorb the flavors.
It pairs wonderfully with Indian flatbreads like roti, chapati, paratha, or naan. It also goes well with plain steamed rice, jeera rice, or even slices of toasted bread for a quick meal.
To make the gravy thicker, simmer it for a few more minutes uncovered before adding the eggs. To make it thinner, simply add a little more hot water until you reach your desired consistency.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Note that the egg yolks will likely cook further upon reheating.