TAMATA PER EEDA
Serves 4
        
         1 kg ripe tomatoes
         1 tsp salt
        
         Grind together:
         l/2 tsp cumin seed
         8 cloves garlic
         1 piece ginger
         4 green chilies
         9 dried red small chilies
        
         2 medium onions. sliced fine
         4 tbsp jaggery
         8 tbsp ghee or oil
         4 eggs
        
METHOD: 
Skin the tomatoes and chop them finely. or liquidize them. Slice the onions finely and fry light brown.

Add the ground masala and salt and cook for a while, then the tomatoes till the ingredients are blended together. Add the iaggery and carry on cooking on a low fire till the juice is dry.
        
Remove and place in an ovenproof dish. Separate the eggs and beat the whites well. Add the yolks and beat.

Pour the eggs onto the tomatoes and place in preheated oven gas no 5 (400"F). When the eggs are firm to the touch, remove and serve with bread.