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A hearty and flavorful Parsi breakfast classic! Tender potatoes are simmered in a tangy tomato gravy, with perfectly cooked eggs nestled on top. Serve with warm bread or pav to mop up the delicious sauce.
For 4 servings
Sauté Aromatics
Build the Tomato Masala
Cook the Potatoes
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A hearty and flavorful Parsi breakfast classic! Tender potatoes are simmered in a tangy tomato gravy, with perfectly cooked eggs nestled on top. Serve with warm bread or pav to mop up the delicious sauce.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 291.87 calories per serving with 10.56g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Add and Cook the Eggs
Garnish and Serve
For a vegetarian alternative, skip the eggs and crumble 200g of paneer over the potato gravy in the final step. Cover and heat for 2 minutes.
Increase the number of green chilies to 3-4 or add ¼ teaspoon of cayenne pepper along with the other dry spices.
Incorporate ½ cup of green peas or chopped bell peppers along with the potatoes for added nutrition and texture.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved heart health.
The complex carbohydrates in potatoes provide a steady supply of energy, making this a satisfying and filling meal that keeps you powered for hours.
Yes, it's a well-balanced dish. It provides high-quality protein from eggs, complex carbohydrates from potatoes for energy, and antioxidants like lycopene from cooked tomatoes. Using ghee in moderation offers healthy fats.
One serving of Tameta Papeta per Eedu contains approximately 350-400 calories, depending on the amount of ghee used and the size of the potatoes and eggs. This does not include the accompanying bread.
To make it vegan, you can replace the eggs with cubes of firm tofu or crumbled tofu scramble. Sauté the tofu separately and add it at the end. Also, ensure you use vegetable oil instead of ghee.
While traditionally served with pav, this dish pairs wonderfully with plain basmati rice, jeera rice, or even quinoa for a healthier option.
Absolutely! You can prepare the tomato and potato gravy up to 2 days in advance and store it in the refrigerator. When ready to serve, simply reheat the gravy until simmering and then proceed with cooking the eggs.