Tameta ma Eeda nu Shaak
A homestyle Parsi-style egg curry where tomatoes are cooked down with onions, ginger, garlic, and warming spices, then eggs are gently poached right in the masala. Tangy, comforting, and perfect with bread or rice.
For 4 servings
- saute · ~7 min
Cook the onions and spices.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onion and cook until soft and lightly golden, 5 to 6 minutes.4.Add ginger, garlic, and green chili, then cook for 1 minute.TIPKeep the heat medium so the garlic and spices do not burn. - saute · ~8 min
Make the tomato masala.
1.Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, and salt.2.Mix well and cook, stirring often, until the tomatoes break down and turn jammy.3.Cook until the oil starts to show at the edges, 6 to 8 minutes. - simmer · ~2 min
Loosen the masala and make spaces for the eggs.
Add water and simmer for 2 minutes to make a thick gravy. Use a spoon to make 4 small wells in the masala so the eggs can sit neatly.
- assemble · ~1 min
Add the eggs to the masala.
Crack 1 egg into each well. Cover the pan and keep the heat low so the eggs cook gently without toughening.
TIPCrack each egg into the pan carefully so the yolks stay whole. - simmer · ~6 min
Cook the eggs until just set.
Cover and cook for 4 to 6 minutes, until the whites are set and the yolks are cooked to your liking.
TIPFor softer yolks, stop cooking as soon as the whites turn opaque. - garnish
Garnish with cilantro.
- serve
Serve hot.
Serve Tameta ma Eeda nu Shaak hot with pav, roti, or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the tomatoes until the oil separates at the edges; that jammy stage gives the gravy its signature depth.
- 2Keep the gravy thick before adding the eggs, or the whites will spread instead of sitting neatly in the wells.
- 3Crack each egg into a small bowl first, then slide it into the pan for cleaner wells and intact yolks.
- 4Use low heat once the eggs go in; a hard simmer can make the whites rubbery and split the masala.
- 5If your tomatoes are very tart, balance them with a tiny pinch of sugar rather than adding extra water.
- 6This dish is best eaten fresh, but you can make the tomato masala ahead and poach the eggs just before serving.
Adapt it for your goals.
Low-oil
Use a little less oil and cook the onions and tomatoes more slowly; you still get a flavorful masala with a lighter finish.
spicierSpicier
Add an extra green chili or a bit more red chili powder for a sharper, hotter version that pairs especially well with pav.
boiled eggBoiled-egg
Use hard-boiled eggs halved into the masala if you want a firmer texture and easier make-ahead serving.
jain style adaptationJain-style adaptation
Skip onion and garlic, increase tomatoes and ginger, and use a pinch more coriander for a simpler but still tangy gravy.
Why this is on our healthy list.
Protein from Eggs
Eggs make this curry satisfying and help turn a simple tomato masala into a more filling meal.
Tomato-Rich Base
The generous amount of tomatoes adds brightness along with plant compounds naturally found in cooked tomatoes.
Aromatics with Depth
Ginger, garlic, and green chili add strong flavor, which helps the dish feel full-bodied without needing heavy ingredients.
Frequently asked questions
Make the wells first and crack each egg into a small bowl before sliding it gently into the masala.
