Recipe : Corned Beef per Eedu (Parsi Inspired)

I've been dreaming of Grilled Hash & Eggs for a very very long time, but since we are doing our best to eat healthy at home (there's no moderation on food when we travel, and we travel 10-15 days a month) and husband has eliminated potatoes from his diet (along with white flour and a few other white carbs and sugars), it didn't seem worth the effort.

However, when I dreamed about it again, I put more thought into how I could adapt it to be faster and without the potatoes, and I remembered the string of Parsi Breakfast (or anytime dishes) of eggs on top of anything (per eedu). Eggs are put on top of anything from okra / bhindi / ladyfinger fry, onion, + tomato sauce, minced meat, potato wafers, and even jaggery+ghee.

So I adapted my older recipe for Grilled Hash & Eggs into a faster, slightly healthier version, which you can serve with bread for breakfast or dal & rotis for lunch or dinner.

Ingredients:
1 tin corned beef
2 medium onions chopped
2 medium tomatoes chopped
1-2 green chillies chopped
1 -2 tbsp kashundi (or any sharp mustard)
2 eggs
Pepper Powder (to taste)
Grated cheese (optional)

Method:
Choose a frying pan or flat bottomed shallow vessel (preferably non stick) which has a good lid that fits tight.

Heat the pan and add a few drops of oil.
Fry the onions, tomatoes and green chillies for a couple of minutes (I prefer the onions with a bite, but you can cook them till soft if you prefer)
If the tomatoes aren't juicy enough, add a tsp or so of tomato sauce.
Now add the kashundi and stir well.
Add the corned beef and mince it up a bit.
Stir and cook for a couple of minutes.
Now flatten/smoothen out the whole mixture in the pan.

Crack and drop 2 eggs on top of the mixture.

Sprinkle pepper on top.
Cover and cook till almost done. (soft or hard yolks of your choice)
If adding cheese, add at this stage.
Cover and cook again till done.

Serve hot with toast / pav  or rotis.

Note :
- Don't add salt, unless you absolutely need it, the corned beef will have enough salt.

- I used a brownish smoked cheese, that's why the topping looks brown rather than white or yellow