Parsis: The Zoroastrians of India Pakistan and The World

Tamota Par Eedu

Baked eggs on tomato makes a substantial and decorative first course to a meal.

Ingredients

  • ½ kg (18 oz) tomatoes,
    1 onion, finely sliced,
    1 onion, finely chopped,
    2 cloves garlic ( ¼ teaspoon),
    ½ cm ( ¼ inch) piece fresh ginger root,
    1 teaspoon turmeric powder,
    ½ teaspoon chilli powder,
    1 tablespoon finely chopped fresh coriander,
    ½ teaspoon salt,
    1 dessertspoon vinegar,
    1 dessertspoon sugar,
    4 eggs,
    2 tablespoons vegetable oil
  • Method
    1 Boil tomatoes in 2 cups water a few minutes till tomatoes are slightly soft.

    2 Remove tomatoes, cool then peel and chop roughly.

    3 In a frying pan, heat the oil, then fry 1 finely sliced onion in it till golden.

    4 Grind garlic and ginger to a paste, add to fried onion and cook 2 minutes.

    5 Add turmeric powder, chilli powder, coriander and chopped onion and blend well. Cook 2 minutes.

    6 Add tomato pulp and salt and cook, uncovered, till mixture is almost dry.

    7 Add vinegar and sugar and continue cooking till liquid has almost evaporated.

    8 Put tomato mixture into a pie plate and with the back of a spoon make 4 evenly spaced out hollows in the mixture.

    9 Break an egg into each hollow, place in medium hot oven and bake till eggs are set.

    Serves 4

    Recipe by Jeroo Mehta published in the Mumbai Mirror