Taamota per eeda (parsi eggs in tomato sauce)
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Taamota per eeda (parsi eggs in tomato sauce)
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Last updated 6/12/2012 12:57:34 AM. Recipe ID 20157. Report a problem with this recipe.
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      Title: Taamota per eeda (parsi eggs in tomato sauce)
 Categories: Hungary, Eggs, Steven
      Yield: 6 Servings
 
      1    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 1/2 teaspoon ground cumin, 1
  teaspoon chilli powder, 1/2 teaspoon of ground turmeric and salt to
  taste. Stir to mix and continue to cook for a few minutes.  Chop 1/2
  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.
  
  




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Recipe ID 20157 (Apr 03, 2005)

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