Parsi Tamota Per Eedu

Gently heat the oil in a wide, flat-bottomed frying pan or skillet over a medium flame.

Sauté the finely chopped onions and minced garlic, moving them constantly until the onions gracefully turn translucent.

Introduce the chopped tomatoes, green chillies, red chilli powder, turmeric, and half of your total salt portion. Mix everything vigorously.

Cover the pan snugly. Allow the tomatoes to cook down completely into a rich, thick, jammy, and sweet-tart sauce where the oil distinctively glistens at the edges.

Using the rounded back of a spoon, create small indentations or 'wells' in the simmering tomato mash, corresponding to the number of eggs.

With precision, crack a whole egg directly into each waiting well. Delicately dust the pristine yolks with the remaining salt.

Cover the pan tightly once more. Drop the heat to a gentle low, allowing the ambient steam to poach the eggs to your exact desired doneness—whether a luscious runny yolk or a firm set.

Extinguish the heat. Garnish the vibrant masterpiece with fresh coriander and present it spectacularly straight from the pan.