Baked eggs on tomato makes a substantial and decorative first course to a meal.
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,
2 tablespoons vegetable oil
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.
Recipe by Jeroo Mehta published in the Mumbai Mirror