This is a great lunch time meal or a side dish. Serve hot with crusty bread or warm chappatis (Indian flat bread)


  • 2 cans of chopped tomatoes-or 6 large fresh tomatoes chopped

  • 1 large onion-chopped and fried till soft brown

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 2 green chillies chopped

  • 1 Lebanese cucumber diced (optional)

  • 1 tsp turmeric powder

  • 1 tsp chilly powder

  • 1/2 tsp black pepper powder

  • 1 tsp cumin seeds (jeera)

  • 1/2 tsp cinnamon powder

  • 1 and a 1/2 tsp sugar

  • 1 cup chopped coriander leaves (to add in the mixture and some for garnishing)

  • Dash of soy sauce (optional)

  • Dash of Tabasco sauce

  • Salt


  • 1.

    Heat oil in a non stick pan add the cumin seeds and fry them for a minute till they sizzle.

  • 2.

    Add the fried onions, ginger garlic paste, turmeric and chilly powder, green chillies and fry for another minute

  • 3.

    Add the tomatoes, Lebanese cucumber, coriander leaves and cinnamon powder and cook the mixture on low heat till it becomes thick and fragrant. Mash it a little to get rid of and big pieces of tomato.

  • 4.

    Add salt, sugar and soy and Tabasco sauces. Once it is done add the pepper powder.

  • 5.

    The mixture should be a balance of sour, sweet and spice.

  • 6.

    Level it out flat then beat 4 or 5 eggs and pour over the tomato mixture.

  • 7.

    Sprinkle some chopped corriander leaves, cover it and let it cook till the eggs set.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 74kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 16g
  • Sugar 9g
  • Sodium 580mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: You can use full eggs or just beat the whites till frothy then drop in the yolks.

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