Tamata Pereeda
( Egg on Tomato)

Tamata Pereeda
( Egg on tomato )

Ingredients
4 Eggs, separated
1kg Tomatoes, ripe, skinned, finely chopped
3 tbsp Vegetable oil
2 Onions, medium-sized, finely sliced

Grind to a paste:
½ tsp Cumin (jeera) seeds
8 Garlic (lasan) cloves
1 Ginger (adrak), 1” piece
4 Green Chilies
9 Dry red chilies (sookhi lal mirch)
1 tsp salt
4 tbsp Jaggery (gur)
 

1. Heat the oil in a wok (kadhai), add onions and sauté till light brown. Add the ground paste and salt, sauté for a while.
2. Add the tomatoes and mix well. Add jaggery and cook on low heat till the mixture is dry. Remove and transfer the contents into an oven proof dish.
3. Beat the egg whites till frothy. Add the yolks and beat again. Pour this over the tomato mixture and bake in a preheated oven (200˚C / 400˚F) till the eggs are firm to the touch.
4. Remove and serve with bread.

Serves : 6-8