Eggs on Tomatoes

Tomato and Eggs go  well together.  A parsi favorite anyday. Served with toast on the side is my favorite way to enjoy this classic.

It is a sweet and spicy dish with ginger, garlic and hot peppers.

 Recipe 

INGREDIENTS         

• 1 lb ripe tomatoes

• 1 tsp. salt

Grind together

• l/2 tsp. cumin seeds

• 8 cloves garlic

• 1 inch piece ginger

• 2 green chilies

• 2 red or green small chilies

• 1 medium onion. Sliced fine

• 4 tbsp. White Sugar,  Jaggery or Brown sugar, your choice!

• 8 tbsp. ghee or oil

• 4 eggs

1. METHOD

   Skin the tomatoes and chop them finely or crush them. Slice the onion and fry light brown.

2. Add the ground Masala and salt and cook for a while, then the tomatoes till all ingredients are blended together.

3. Add the jaggery or sugar and carry on saute on a low fire till the juice is dry and oil separates in pan. You may have to cover with a splatter guard to avoid a mess.

4. Remove the thick  tomato sauce and place in a pan with a cover.

5. Separate the eggs and beat the whites well.

6. Add the yolks and beat.

7. Pour the eggs onto the tomatoes and cover OR keep the eggs whole and drop them on top of the tomatoes, and steam in a closed pan, till the egg white is cooked to your liking. I like the yolk runny 🙂

8. When the eggs are firm to the touch, remove and serve with rotli.

This recipe is from our cookbook.