Eggs Poached on Tomato (Tamatar kothmir per eeda)

This is a recipe I originally posted in April 2006, but I am sharing this again after I cooked this for brunch this morning. I'd invited our friends Karen and Michelle over for brunch without much notice, and I was trying to think of a vegetarian dish I could put together quite easily. A quick drop-in at the supermarket before bedtime, and an early-ish start to make bread rolls from the Basic Bread Recipe, and brunch was ready by the time they arrived!

Ingredients:

1/3 cup (3fl oz/90ml) vegetable oil and melted unsalted butter combined
3 yellow (brown) onions, finely chopped
1/2 teaspoon salt
1 1/2 tablespoons finely chopped fresh ginger
6 cloves garlic, finely chopped
1/2 teaspoon ground turmeric
2 lb (1 kg) tomatoes, (about 7 medium), unpeeled, finely chopped
3 fresh green chili peppers, finely chopped
2/3 cup (1 oz/30 g) chopped fresh cilanto (fresh coriander)
8 eggs

In a large, wide, heavy frying pan, heat oil and butter mixture over medium-low heat. Add onions and salt, and cook uncovered, stirring often, until onions are golden brown, 10-15 minutes.

Add ginger and garlic, and cook, stirring, for 1 minute. Add turmeric and cook, stirring, for 30 seconds. Stir in tomatoes and chili pepper, and cook uncovered. stirring often, until tomatoes are soft, about 5 minutes. Add cilantro and mix well.

Spread tomato mixture evenly in pan and use a spoon to make eight evenly spaced indentations in mixture. Break an egg into each indentation, cover pan and cook over low heat until eggs are just set, about 10 minutes. Serve hot.

Serves 8 as part of an Indian meal.

Note: This dish is excellent for breakfast or brunch, served with toast or bread rolls.