This is an unusual dish of baked eggs on a spicy tomato sauce, well worth adding to your repertoire if you like a bit of spice in your life. It’s a classic Parsi (Indo-Persian) dish that I’ve been eating all my life. No one makes this as well as my amazing aunt but this recipe comes pretty close. Delicious as a casual dinner or a hearty lunch. Serve with parathas or chapatis.
Serves 4 as a light bite or 2 as a main meal. Gorgeous with parathas, chapatis or toasted fresh bread.
- 2 tbsp vegetable oil
- 1 onion finely sliced or chopped
- 2 cloves garlic crushed or finely chopped
- 1cm piece fresh ginger root grated or finely chopped
- 1 tsp turmeric powder
- ½ tsp chilli powder
- 1 tbsp finely chopped fresh coriander
- 1 can of good quality chopped tomatoes (or plum tomatoes – just cut then up with a knife once you’ve opened the tin or squish them in a bowl)
- ½ teaspoon salt
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 4 eggs
- Coriander to garnish
You’ll need a large frying pan with a lid for this recipe. If you don’t have one with a lid, you can cover the top of the pan with foil when it comes to baking off the eggs.
- Heat the oil in a large heavy based frying pan, then fry 1 finely sliced / chopped onion until golden.
- Add the garlic and ginger to the fried onion and cook for a couple of minutes. Don’t let the garlic burn.
- Add the turmeric, chilli powder and coriander to the pan and stir well. Cook for a couple of minutes, until the aroma from the spices has been released.
- Add the tomatoes and salt and cook uncovered, until the mixture looks quite dry – you don’t want lots of liquid to be left in the pan.
- Add the vinegar and sugar and continue cooking until the liquid has almost completely evaporated.
- With the back of a spoon, make 4 evenly spaced hollows in the tomato mixture.
- Carefully break an egg into each hollow, lower the heat and cover the pan with a lid (or foil if you don’t have a lid), and cook until the whites of the eggs are set.
- Sprinkle with coriander and serve immediately with parathas or chapatis.