Tameta Papeta per Eedu
This comforting Parsi-Gujarati style skillet dish brings together soft potatoes, juicy tomatoes, gentle spices, and eggs set right on top. It is simple, homely, and especially good with toasted pav or rotli.
For 4 servings
- prep · ~10 min
Prepare the vegetables and eggs.
1.Peel and cube the potato into small even pieces.2.Finely chop the tomato and onion.3.Slit the green chili and keep the eggs ready near the stove. - saute · ~7 min
Start the base with whole spices and onion.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and cumin seeds and let them crackle for 20 to 30 seconds.3.Add onion and green chili and cook until the onion turns soft and light golden.4.Add ginger-garlic paste and cook for 1 minute.TIPKeep the heat medium so the seeds crackle without burning and the paste loses its raw smell. - saute · ~4 min
Cook the potatoes with the ground spices.
1.Add the cubed potato and mix well with the onion base.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook for 3 to 4 minutes, stirring often, so the potatoes are lightly coated and start to soften. - simmer · ~15 min
Add tomato and simmer until the potatoes are tender.
1.Add chopped tomato and cook until it starts breaking down.2.Pour in water and stir well.3.Cover and cook on low heat until the potatoes are tender and the tomato forms a loose masala.TIPThe pan should stay moist but not watery; uncover near the end if you need to thicken the masala. - assemble · ~6 min
Crack the eggs over the tomato potato masala.
Make 4 small spaces in the pan and crack 1 egg into each space. Cover and cook gently until the whites are set and the yolks are done to your liking.
TIPCook on low heat so the eggs set softly without making the base catch at the bottom. - garnish
Finish with coriander leaves.
- serve
Serve hot straight from the pan.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potatoes small and even so they soften before the eggs overcook.
- 2Use a wide, shallow pan so each egg has room to sit in its own well.
- 3Let the tomatoes break down fully before adding the eggs; the base should be saucy, not chunky.
- 4If the masala looks watery, simmer uncovered for a few minutes before cracking in the eggs.
- 5Crack each egg into a small bowl first for easier placement and to avoid broken yolks.
- 6Cover on low heat after adding the eggs so the whites set gently without toughening.
- 7This dish is best eaten fresh, but the tomato-potato masala can be made ahead and reheated before adding eggs.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder for a sharper, more fiery skillet.
low oilLow-oil
Reduce the oil slightly and use a good nonstick pan; the tomatoes still create enough moisture for the eggs to cook well.
onion garlic freeOnion-garlic-free
Skip the onion and ginger-garlic paste for a simpler version that still works well with tomato, potato, and whole spices.
more egg forwardMore-egg-forward
Use fewer potatoes or add an extra egg or two if you want a higher egg-to-masala ratio for brunch.
Why this is on our healthy list.
Protein from Eggs
Eggs add satisfying protein and help make this simple skillet dish more filling and balanced.
Vegetable-Based Comfort Food
Tomatoes, onions, chilies, and potatoes bring plant ingredients, fiber, and everyday nourishment to the pan.
Antioxidant-Rich Spices
Turmeric, cumin, coriander, and chili contribute aromatic compounds and beneficial plant-based antioxidants.
Frequently asked questions
Add them only after the potatoes are fully tender, then cover the pan on low heat and stop cooking as soon as the whites are set.
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