Taamota (Tomatoes) per eeda 

(Eggs on Savoury Tomatoes)
Parsee love their eggs on different vegetables!.
Taamota (Tomatoes)per eeda,
Bhenda (ladies fingers) per eeda,
Pepeta (potato) per Eeda,
Bhaji (spinach) per eeda,
Saali (Crispy potato straws) per eeda,
Wafer(potato wafers) per eeda…
you name it and the list goes on!!

This is a great lunch time meal or a side dish. Serve hot with crust bread or warm rotlis (chappatis)
Serves 3 or 4.
Ingredients:
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
Method:
Heat oil in a non stick pan add the cumin seeds and fry them for a minute till they sizzle.
Add the fried onions, ginger garlic paste, turmeric and chilly powder, green chillies and fry for another minute
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.
Add salt, sugar and soy and Tabasco sauces. Once it is done add the pepper powder.
The mixture should be a balance of sour, sweet and spice.
Level it out flat then beat 4 or 5 eggs and pour over the tomato mixture.
Sprinkle some chopped corriander leaves, cover it and let it cook till the eggs set.
Note: You can use full eggs or just beat the whites till frothy then drop in the yolks.

From Aban’s My Food & Recipes http://myfoodandrecipies.blogspot.com.au/p/chickeneggturkey.html