Egg tomato sauce is a unique dip using the unusual combination of eggs and tomatoes. My mother used to cook this for us usually when we want something spicy and “chat pata” in additional to a regular meal. It’s a very easy and quick-to-make recipe.
- 5-6 Tomatoes peeled and cut
- 3 eggs
- 2 green chili
- 1 1/2 cup green onion, chopped
- 1/2 cup fresh parsley, chopped
- As desired salt and red chili powder
- 1/4 teaspoon turmeric powder
- 1/4 cup oil
Beat eggs with salt and red pepper powder and keep them aside.
Put tomatoes in a pan with oil, and cook over a very low flame till they get softened and form a paste. (Add 1/2 cup water if needed)
When tomatoes get softened and their water dries out, add salt, red chili powder, turmeric powder, green chili and spring onion and fry for 2 minutes.
Now add eggs and cook over low flame, stirring occasionally, until eggs are cooked.
Put in a serving dish, garnish with fresh parsley and serve hot with chapati.