Indian Eggs on Tomato
Ingredients
- 4 Eggs separated
- 2.2 lb Tomatoes ripe, skinned, finely chopped
- 1 1/2 floz Vegetable oil
- 2 Onions medium-sized, finely sliced
grind to a paste:
- 1/2 tsp Cumin jeera seeds
- 8 Garlic lasan cloves
- 1 Ginger adrak, 1 inch piece
- 4 Green chillies
- 9 Dry red chillies sookhi lal mirch
- 1 tsp Salt
- 4 tbsp Jaggery gur
Instructions
- Heat the oil in a wok (kadhai); add onions and saute till light brown. Add the ground paste and salt; saute for a while.
- 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 ovenproof dish.
- 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.
- Remove and serve with bread.
Calories: 230 kcal
Carbohydrates: 28 g
Protein: 7 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 109 mg
Sodium: 546 mg
Potassium: 729 mg
Fiber: 5 g
Sugar: 19 g
Vitamin A: 2190 IU
Vitamin C: 127 mg
Calcium: 63 mg
Iron: 2 mg