Mumbai x France
Tamatar par eedu en cocotte
Parsi eggs on tomatoes, baked in little pots like they have a reservation.
35 minTime
14 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original374kcalsame
14 gproteinsame
3 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oven to 180°C and butter 4 ramekins. Boil a kettle for the water bath.
- 2Heat the oil in a pan on medium heat and fry the onion for 6 minutes. Add the ginger garlic paste and green chilli for 1 minute.
- 3Add the tomatoes, turmeric, chilli powder, sugar, vinegar and salt and cook for 8 minutes on medium heat.
- 4Divide the masala between the ramekins, make a well and crack in an egg. Spoon 1 tbsp cream around each yolk and add a pinch of salt.
- 5Set the ramekins in a deep tray, pour hot water halfway up, and bake in the oven at 180°C for 12 to 14 minutes.
- 6Toast the halved pav in the remaining butter in a pan on medium heat for 2 minutes and scatter coriander over the eggs.
Serve it like this
Set the hot ramekin on a small plate lined with a napkin, scatter coriander and a pinch of chilli over the yolk, and lean two buttered pav halves alongside.
