Tomato and Eggs go well together. A parsi favorite anyday. Served with rotli and raw chopped onion on the side is my favorite way to enjoy this classic.
It is a sweet and spicy dish with ginger, garlic and Indian spices.
Tomato per eedu Recipe
INGREDIENTS
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1 kg ripe tomatoes
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1 tsp. salt
Grind together
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l/2 tsp. cumin seeds
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8 cloves garlic
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1 piece ginger
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4 green chilies
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9 dried red small chilies
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2 medium onions. Sliced fine
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4 tbsp. jaggery
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8 tbsp. ghee or oil
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4 eggs
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METHOD
Skin the tomatoes and chop them finely. or liquidize them. Slice the onions finely and fry light brown.
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Add the ground Masala and salt and cook for a while, then the tomatoes till all ingredients are blended together.
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Add the jaggery and carry on cooking on a low fire till the juice is dry.
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Remove and place in an ovenproof dish or a pan with a cover.
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Separate the eggs and beat the whites well.
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Add the yolks and beat.
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Pour the eggs onto the tomatoes and place in preheated oven gas no 5 (400″F).
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OR keep the eggs whole and drop them on top of the tomato gravy, steam in a closed pan, till the egg white is cooked to your liking. I like the yolk runny 🙂
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When the eggs are firm to the touch, remove and serve with rotli.
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