Eggs in Sunshine
A classic Anglo-Indian breakfast or light lunch dish consisting of eggs fried or shirred in butter, served topped with roasted tomatoes or tomato conserve. The name likely refers to the bright yellow yolks contrasting with the red tomatoes.
Ingredients
- 4 whole Large eggs
- 6 medium Ripe tomatoes (Alternatively, use 5 tablespoons of high-quality tomato conserve/paste)
- 2 tbsp Butter
- 1 pinch Salt (To taste)
- 1 pinch Black pepper (Freshly ground)
Instructions
- 1Preheat oven to 375°F (190°C). Wash the tomatoes and place them in a baking tin. If they are large, you may halve them; otherwise, leave whole.
- 2Bake the tomatoes in the oven until they are soft and the skins begin to blister or wrinkle. Remove from oven and set aside.
- 3Take an oval baking tin or an enamelled dish suitable for stovetop use. Place it over medium heat and melt the butter until it begins to sizzle (frizzle).
- 4Carefully break the eggs directly into the hot dish. Allow them to cook undisturbed until the whites are fully set but the yolks remain soft. Season with salt and pepper.
- 5As soon as the eggs are set, arrange the baked tomatoes on top of the eggs (or spoon tomato conserve over them if using). Serve immediately in the dish they were cooked in.