A classic Parsi dish where eggs are cooked over a spicy tomato base. Delicious served with fresh warm bread.
Masala Ingredients
½ teaspoon cumin seed
8 garlic cloves
1” piece ginger
4 green chillies
9 dried red chillies
Blend these ingredients together.
Other Ingredients
Masala paste made above
1 kg. ripe tomatoes
salt to taste
2 medium onions, sliced fine
½ teaspoon turmeric
½ teaspoon chilly powder
6 sprigs of cilantro, chopped
4 tablespoons jaggery or brown sugar
2 teaspoons lemon juice
8 tablespoons ghee or oil
4 eggs
Directions
- Preheat the oven to 400 F.
- Boil water and plunge the tomatoes in the water and leave for a minute or two, the skin will slip off like a glove.
- Chop the tomatoes finely.
- Slice the onions finely and fry them to a golden brown.
- Add the ground masala, the salt and cook for a while, then add the tomatoes and the cilantro, turmeric and chilly powder. Cook till the tomatoes break down.
- Mix the jaggery and lemon juice and add it to the tomato mixture. Cook till the juices have dried up.
- Remove and place in an ovenproof dish.
- Separate the eggs and beat the whites well. Add the yolks and beat again. Pour the eggs over the tomato mixture and add a bit of salt over the eggs.
- Place the dish in the preheated oven. When the eggs look done.
- Remove, serve with warmed up French bread.
- Alternatively, you can poach the eggs over the tomatoes in a pan over a stove. Make holes in the tomato mixture …. drop an egg into each hole….put a teaspoon of cold water only on the white part of the egg. Cook on medium to low heat with a covered glass lid. When the eggs look like they are cooked, salt the eggs.
