This dish of eggs on potatoes is a Parsi favourite which I found in ” Dinner ” by Meera Sodha. Its one of my favourite new vegetarian recipe books and this dish will be on repeat especially at times when something comforting is required.
Ingredients
Tomato Chutney:
- 350 g ripe tomatoes finely chopped
- 1 tbsp lime juice
- 1 tsp chipotle flakes ground in a pestle and mortar
- 3 cloves garlic crushed
- 3/4 tsp salt
For the Potatoes and Eggs:
- rapeseed oil
- 1 kg Maris Piper potatoes washed
- 1 1/2 tsp salt
- 1 brown onion peeled and finely sliced
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 4 large eggs
To serve:
Servings:
Instructions
- Preheat the oven to 180 C Fan, 200 C, Gas 6. Line a 30 cm x 40 cm baking tray with baking powder and grease with a little rapeseed oil.
- Make the tomato chutney. Put all the ingredients for it into a serving bowl and mix really well then set aside.
- Grate the potatoes using a box grater or a food processor then put in a large bowl with 1 tsp salt. Mix with your hands and leave for 5 minutes. Place the potatoes on a clean thin tea towel and scoop up the edges together. Wring until you cannot squeeze out any more water.
- Return the potatoes to the bowl and add the onion, cumin, turmeric, 4 tbsps oil and 1/2 tsp salt. Mix really well with a spoon then tip out onto the baking tray and spread out to the edges. Put into the oven and cook for 40 minutes.
- Remove the tray from the oven and using the back of a wooden spoon make four shallow indents in the potato mixture. Carefully crack an egg into each indent then return to the oven for 8-10 minutes until the whites are just set but the yolks are still runny and the potatoes are golden and crispy.
- Scatter over the coriander leaves and crumble a little sea salt over the eggs while still in the tray. Slice and divide between plates and eat straightaway with the chutney alongside.
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