This recipe is my grandmother's (Amami as we used to call her). She would make this for my sister and me. We loved the name (it sounded exotically fun to us kids for some unknown reason) and it looked really good. This recipe makes what I call an "egg tomato pan pie". It is super easy to make and is a welcome change from "anda bhurjee" on those week nights when you don't want to make something exhausting.
Onion 2 large
Tomato 1 large
Tomato paste 2tblsp
Dhania jeera powder 2 heaped tsp
Red chilly powder 1 tsp
½ cup chicken stock (or add water)
Salt to taste
Saute sliced onions in oil till golden.
Add diced tomatoes, tomato paste, salt and spices. Cook for about 10 minutes on medium heat. Add stock/water and simmer for a bit till sauce is a thick gravy. Make small depressions in the sauce and break an egg into each depression. I like to make a flower pattern with 5 eggs on the side and one in the center.
Cover and cook till eggs are done and the sauce has thickened such that you can cut each egg out with the sauce around it. Serve hot with paranthas or bread. If desired garnish the top of each egg with a small pinch of paprika.