Taamota per eeda (parsi eggs in tomato sauce)

Yield: 6 servings

Measure Ingredient
1 \N Text Only

The Parsis, a tiny ethnic group displaced in ancient times from Persia to India, have a distinctive cuisine. Some years ago, Perviz Parakh, a member of the Parsi community in Melboume, published a booklet con- taining this recipe.

Finely chop 2 large onions and fry in 3 tablespoons of oil until golden brown. Add to the onions ½ teaspoon ground cumin, 1 teaspoon chilli powder, ½ teaspoon of ground turmeric and salt to taste. Stir to mix and continue to cook for a few minutes. Chop ½ kg of ripe tomatoes and 1 green chilli and finely chop a bunch of fresh coriander. Add them to the onion mixture and cook until the tomatoes are done and there is not too much juice left in the pan.

Add 2 tablespoons brown vinegar and 6 teaspoons brown sugar and cook 5 minutes longer.

Transfer the tomato mixture to a lightly greased gratin dish (or 6 individual gratin dishes). Smooth the surface and make 12 hollows with the back of a spoon. Slide an egg into each hollow. Bake the dish in a preheated 180C oven for about 25 minutes or until the egg whites are set.

Makes 6 servings.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 1/19/93.

Posted by Stephen Ceideberg; February 18 1993.

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