Tameta par Eeda ~ If you are looking for that Egg-cellent Breakfast!

If you love eggs like I do, you will love this! Eggs are my antidote to the lows in my mood and my source of sunshine, on the days I am feeling not so cheerful! Also, this current enthusiasm for eggs if because my little sister , now not-so-little sister is visiting me soon. Like real soon. And she, like me, loves eggs. Hence all this research about egg-citing breakfasts!

I might have been a Parsi in my previous birth, now that I think of it. Well, in past I have contemplated that I might be a Tam-bram in my past births, but until I go for a past-life regression session, (which I doubt I ever will), I will continue with this new theory. Or until I come up with a new theory. Well, substantiating my current claim, I will say in my defence, that the ways Parsis can eat “anything – par – eedu” (which translates to “Eggs on (X) anything” ), I can do the same. Well, almost. And this Tameta par Eedu is the new trick up my sleeve.

Tameta par Eeda is kind of an Indian take on Shakshouka or shakshuka, the classic Tunisian/Israeli/Arabic egg dish ( pardon my limited/incomplete/incorrect knowledge if that us the case), where eggs are cooked or poached on top of a thick paste/gravy of Tomatoes with Indian spices. It is hearty, nourishing and a joy to scoop up with flat breads or dinners rolls. In India, especially in the Irani restaurants, so called because they are run by Parsis, it is served with a slightly hard Pav (dinner rolls) called Brun. But, any bread will do I guess.

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Egg-cellent Breakfast in the making! I am making Tameta Par Eeda, more correctly तमोटा पर इडा, for breakfast today. The recipe is adapted from @bawibride's blog with only the minor tweak of reducing the amount of jaggery. Other than that, I followed everything to the T! Trust me, there is nothing better than cooking and eating eggs when you want a little bit of lifting up to your mood! The only thing that works like magic for me every time. 😊😊 Tameta par eeda is sort of an Indian version on Shakshuka or Shaksouka, but definitely not the same as the lovely Israeli breakfast ( since I am a partial I will say even better) , where eggs are poached / cooked in a tomato sauce with Indian spices. The eggs are slow cooking and by the time I am done typing this, they will done. I am off to get them in my plate! 😀 #breakfastinthemaking #eggcellent #parsibreakfast #tameta #par #eeda #breakfast #eggs #perkmeup #moodlifter #whatsforbreakfast #whatsonmyplate #breakfasttime #breakfastclub #breakfastporn #breakfastforkings #nammabengaluru #myblrbrkfst #myblr #igers #comfortfood #eggcited #eggcellentbreakfast #foodporn #foodiediaries #foodiechronicles #shaksouka #shakshuka

A post shared by Srujan Desai (@d.srujan) on Dec 25, 2015 at 6:39pm PST

 

The recipe is almost the same as the one on the wonderful blog by Perzen Patel, called the Bawi Bride, with just one change that I have reduced the amount of jaggery mentioned in her recipe. I might have tweaked the spice proportions a bit because we Indians cook more by approximation and eyeball measuring than actual measuring spoons and cups. Rest of it is the same. So, I will get down to jotting the recipe below.

Serves 2:

Ingredients: 

• 3 tbsp of cooking oil,
• 1 tsp of cumin seeds (jeera)
• 1 big onion, finely chopped,
• 1 cloves of garlic, minced or finely chopped,
• 3 large tomatoes, finely chopped
• salt, to taste
• 1 green chilly, finely chopped OR 1 tsp of red chilli powder,
• 1 tsp of cumin coriander (dhana – jeeru) powder,
• 1/4th tsp of turmeric,
• 2 regular eggs, ( you can add more if you want)
• small handful of coriander leaves / cilantro / parsley (optional)
• freshly ground pepper, to garnish (optional)

Method:

1. Heat the oil in a shallow saucepan / skillet, not too wide or too deep, the kind in which you make an omelette. Once it is hot, add cumin seeds and garlic. fry for about a minute or so, till the raw smell is gone.
2. Add the chopped onion and cook till is softens. We don’t need to brown the onion, cooking till it is translucent and soft, with all the raw smell gone is enough.
3. Add all the dry seasonings and the green chilly, mix well and cook for a few seconds.
4. Add the tomatoes and mix well. Now cook on a medium flame, stirring intermittently, until the tomatoes wilt and loose all the water. The gravy resembles a thick paste by now. Now make two wells/holes of sorts. Break two eggs, one by one, and place/pour them into the holes/wells/slots we just created. Sprinkle some of the coriander leave now.
5. Turn the heat to a very low simmer. Cover the pan with a lid, and cook on a gentle flame till the eggs are firm and set. You can leave them a bit runny if you like it. It should take about 5-6 minutes.
6. Once done, take it off the flame, sprinkle rest of the coriander leaves and some freshly ground pepper to garnish. Cut into portions and serve warm with buttered/toasted Brun Maska or regular Pav. Bon Appétit!

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Tameta par Eedu , Fresh Bun from Iyengar Bakery which was toasted and Maska-fied and coffee for breakfast ~ Breakfast 50 of #100happybreakfasts ! Tameta par eeda is sort of an Indian version on Shakshuka or Shaksouka, but definitely not the same as the lovely Israeli breakfast ( I am partial so I will say, even better than it), where eggs poached / cooked in a tomato sauce with Indian spices. The best combo to go with Tameta par eeda would be Brun Maska, but when in Rome 😉! So, if you get your hands on some Brun Pav, it would be the best. However, Iyenger is probably the only place where I could get fresh, out-of-the-oven bread at 7 in the morning! Works for me! ☺ The recipe is courtesy @bawibride . Thank you for the awesome recipe! ☺ #tameta #par #eeda #breakfast #eggs #perkmeup #moodlifter #whatsforbreakfast #whatsonmyplate #parsibreakfast #breakfasttime #breakfastclub #breakfastporn #breakfastforkings #toast #coffee #myblrbrkfst #myblr #igers #vscocam #vscofood #comfortfood #srujans100happybreakfasts #eggcited #eggcellentbreakfast #shaksouka #shakshuka

A post shared by Srujan Desai (@d.srujan) on Dec 25, 2015 at 7:00pm PST