CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Hungarian |
Ceideburg 2, Eggs, Hungarian |
6 |
Servings |
INGREDIENTS
1 |
|
Text Only |
5 |
|
utes longer. |
INSTRUCTIONS
1/19
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
containing 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 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. From "Raw Materials" by
Meryl Constance, Sydney Morning Herald, Posted by Stephen Ceideberg;
February 18 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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