Glad to hear you’re experimenting with this great dish. I’m about to make another variation of it this morning, with slices of avocado and pumpernickel toast.

As with any dish, the right balance of flavours will be different for every palate. I don’t like a strongly spiced dish in the morning, and the cumin I have at home is very pungent, so the dosage reflects an optimal balance for me, and not necessarily anyone else.

We used a smaller pan for the photo because we liked the look of it, but have often used these exact ratios in a twelve inch stainless steel skillet. I’m surprised your eggs were crowded, and that it took so long to cook them. But again, my skillet may be a bit deeper than yours, or my stove hotter.

It sounds like you’ve already got ideas on how to make this work optimally for your palate, in your kitchen, which is really great. That’s how good cooking become great cooking.

Thanks for writing.

When I cooked this in a large skillet (12″), I had to double both the turmeric and cumin seeds to get a hint of either flavor. Also, even in such a large pan, the tomatoes didn’t leave much space (even after cooking down to a thick sauce) for the eggs. After putting them in for about 7-9 minutes, I still had to cover the pan to get something that was cooked all the way through. After an extra 5 minutes covered they were still not what I would call 100% there..

The ratio of egg to tomatoes seemed spot-on though, but a skillet larger than 12″ isn’t going to fit well on most home stoves..

Thanks for giving me something new to try though.. maybe I’ll give it a try with a single batch instead of the 4 if I give it a go again.

Beautiful photos!