| 1 | The parsis, a tiny ethnic group displaced in ancient times from persia to india, have a distinctive cuisine. |
| 2 | Some years ago, perviz parakh, a member of the parsi community in melboume, published a booklet con- taining this recipe. |
| 3 | Finely chop 2 large onions and fry in 3 tablespoons of oil until golden brown. |
| 4 | Add to the onions ?teaspoon ground cumin, 1 teaspoon chilli powder, ?teaspoon of ground turmeric and salt to taste. |
| 5 | Stir to mix and continue to cook for a few minutes. |
| 6 | Chop ?kg of ripe tomatoes and 1 green chilli and finely chop a bunch of fresh coriander. |
| 7 | Add them to the onion mixture and cook until the tomatoes are done and there is not too much juice left in the pan. |
| 8 | Add 2 tablespoons brown vinegar and 6 teaspoons brown sugar and cook 5 minutes longer. |
| 9 | Transfer the tomato mixture to a lightly greased gratin dish (or 6 individual gratin dishes). |
| 10 | Smooth the surface and make 12 hollows with the back of a spoon. |
| 11 | Slide an egg into each hollow. |
| 12 | Bake the dish in a preheated 180c oven for about 25 minutes or until the egg whites are set. |
| 13 | Makes 6 servings |
