Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 2 persons


  • 1 medium Onion finely chopped
  • 1 cup Tomato
  • 2 large pods garlic finely chopped
  • 4 Eggs
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp Corriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Black pepper
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cinnamon powder
  • Salt to taste
  • 1 tbsp Tomato concentrate
  • 3/4 cup Water as required
  • 1 tsp Oil
  • leaves Corriander or parsley for garnish


  • Take a wide and large pan, add oil to it and once hot add finely chopped onions and garlic and little salt. Sauté it until it is soft and slightly golden. De glaze the pan and add in the tomato purée and cook until the tomatoes and onions combine together and the mixture gets thicker.
  • Next add in the spice powders and cook until they are fully absorbed in the sauce. Add water to loosen it and the tomato paste. Cover and simmer for about 5 mins in low to medium flame. When you see the mixture is thickened a bit and also is a bit saucy, make little pockets and break open the eggs in to the pockets.
  • Season with salt on top of the yolk and the egg white and cover and cook for about 5-7 minutes or until you eggs are medium
  • Done. I personally like to have some runny yolk so cook the egg to your liking.
  • Serve it hot with breads or dosa