Eggs in Podi Tomato Sauce: A One-Pan Breakfast

Eggs in tomato sauce make a good breakfast when toast alone feels a little half-hearted. This Indian-style version uses podi to season a simple tomato-onion base.

The eggs cook in small wells in the sauce, under a lid. Keep the sauce thick enough to hold those wells, then let gentle heat do the rest.

Ingredients

Serves: 2. Time: about 30 minutes.

• 4 eggs
• 3 medium ripe tomatoes, about 350 g, finely chopped
• 1 small onion, finely chopped
• 2 teaspoons oil
• 2 teaspoons Rapidli Karnataka Podi, plus more to taste
• 2 to 4 tablespoons water, if needed
• 1 tablespoon chopped coriander, optional
• Salt only if needed
• Toast or roti, to serve

Use a shallow pan with a lid and enough room for all four eggs. In a crowded small pan, the whites may pile up and cook unevenly.

Cook the tomato sauce

1. Heat the oil over medium heat. Add the onion and cook for 5 to 7 minutes, stirring, until soft and lightly golden.
2. Add the tomatoes. Cook for about 10 minutes, stirring often, until they break down into a thick sauce.
3. Lower the heat and stir in the podi. Taste the sauce, then adjust salt or podi if needed.
4. If the sauce catches on the base, add a tablespoon of water. Keep it thick enough to hold a shallow well rather than becoming soupy.

Add the eggs

1. Use a spoon to make four shallow wells in the sauce.
2. Crack each egg into a small cup, then slide it into a well. This makes it easier to keep shell fragments out of the pan.
3. Cover and cook over low heat for about 8 to 12 minutes. Check the centre eggs as well as those near the edge.
4. Keep cooking until the whites are fully opaque and set, with no clear or jelly-like patches, and the yolks are firm. If needed, add a little water around the edge and cover again.
5. Finish with coriander if using. Serve straight away with toast or roti.

The pan matters more than the clock

Egg size, sauce temperature and pan width all change the cooking time. Use the time as a starting point, then check the eggs themselves.

If the sauce starts drying out before the eggs are done, lower the heat and add a little water around the sides. Don’t scrape or stir through the eggs.

Choosing your podi

Rapidli Karnataka Podi brings its coconut-and-garlic character to the sauce. Tamil Podi also works as an everyday option. Start with a smaller amount of Andhra Podi if you want a hotter version.

Taste the sauce before the raw eggs go in. That gives you a clean chance to sort out the seasoning.

Breakfast without another pan

Warm roti or toast gives you something to scoop through the sauce. The recipe already has plenty going on, so a plain side works well.

For a breakfast you can carry, try our podi omelette roll. You’ll find more ideas on how to use podi.