I love eggs with tomatoes and many countries have recipes for them that would be traditionally served at breakfast time with bread such as the middle eastern Shakshuka and Mexican Huevos Rancheros. While i sometimes have them for brunch i like to serve them as a supper dish with some oven roasted chips.
This version is an old Parsi recipe from ” Made in India” by Meera Sodha.
Toast the cumin and coriander seeds in a large lidded saucepan over a medium to high heat, swirling the pan around for 2-3 minutes until the spices are a pale golden brown. Lightly grind them in a pestle and mortar.
Pour the oil into the pan on a medium heat and, when hot, return the spices to the pan. Stir fry for a minute then add the onions. Cook for 6-8 minutes until they are starting to turn golden, then add the garlic and ginger. Cook for 1-2 minutes then add the chopped tomatoes.
Leave the tomatoes to cook and reduce for about 15 minutes, stirring occasionally until they have thickened into a rich sauce. Add the tomato puree, salt, sugar, chilli powder and turmeric. Mix well and leave for a minute then add the spinach a handful at a time. Mix well and leave the spinach to wilt in the sauce.
Have the eggs ready to crack into the pan in quick succession. Make your first well in the sauce with the back of a wooden spoon and crack an egg into it. As quickly as you can repeat with the other eggs. Cover the pan, turn the heat down to really low and cook for 10 minutes or until the whites of the eggs are set but the yolks still runny.
Serve immediately with a sprinkling of pepper, the coriander , a dollop of yoghurt and some bread. Or chips....