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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 md. shallot, finely chopped
2 ripe plum tomatoes, skinned, seeds removed and chopped
1/2 cup full cream milk
4 free range/organic eggs
2 tbsp. best butter
Salt to taste when eggs are added
Ground black pepper on top when dish is presented
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Directions:
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In saucepan on medium-low heat fry shallots in butter until opaque. Add tomatoes until cooked (at least 10 minutes -- contents of pan should have smooth consistency).
Whisk eggs until smooth; add milk and whisk until well combined. Add mixture to shallots and tomatoes in saucepan. Cook until eggs begin to set fairly firmly, use medium to low heat throughout in order to prevent eggs from curdling in acid created by tomatoes. Never allow mixture to boil! Gentle cooking is the name of the game. Keep stirring at all times to ensure eggs do not burn or stick.
Remove from heat while eggs still have creamy consistency continue stirring gently and eggs will continue to cook in residual heat.
For the more adventurous add one finely chopped medium hot green chilli to shallot stage.
Two tbsp. double cream in final stage also adds touch of decadence.
Serve on hot buttered toast for Breakfast or Supper. Enjoy.
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Comments from scrummy
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Originates in India where I and my family lived for many years. My father was in the Indian Army in the days of the Raj. Meaning before partition in 1948. I was born in Cawnpore (pre independence spelling) Dad as born in Jubblepore and mum was born in Ambala. My understanding is that this is a breakfast dish but it is equally scrummy for supper, as it is so quick and easy to make.
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