Eggs on Spiced Tomatoes (Tamota Par Eeda)

Ingredients

• 1 pound Ripe firm tomatoes (Originally '1 Seer'. Converted to approx 1 lb.)
• 1/4 pound Onion (Originally '0.25 Seer'. Finely sliced.)
• 4 tablespoons Ghee (Originally '5 Tola'. Converted to approx 58g or 4 tbsp.)
• 1 teaspoon Ginger paste (Originally '0.25 Tola'. Freshly crushed.)
• 1 teaspoon Garlic paste (Originally '5 Val'. Freshly crushed.)
• 2 teaspoons Sugar (Heaping teaspoons. Adjust to taste.)
• 1 teaspoon Worcestershire sauce or strong vinegar (Originally 'Velati sauce' (English sauce) or strong vinegar.)
• 1 teaspoon Salt (Flat teaspoon.)
• 1/2 cup Fresh cilantro (coriander leaves) (Originally 'leaves of 3 bunches'. Finely chopped.)
• 2 whole Green chilies (Large size, finely chopped. Use 2-3 depending on heat preference.)
• 4 whole Eggs (Use 4-5 eggs.)

Instructions

1. 1Peel the tomatoes (blanching them briefly in hot water helps remove skins easily) and slice them into thin rounds. Peel and crush or grind the ginger and garlic into a paste. Wash the cilantro and green chilies, then chop them finely. Peel the onion and slice it very finely, resembling vermicelli.
2. 2In a large skillet or kadhai (traditionally tin-coated), heat the ghee over medium heat. Add the finely sliced onions and fry them until they turn a reddish-golden brown. Add the ginger and garlic paste and sauté briefly until fragrant.
3. 3Add the sliced tomatoes, chopped cilantro, green chilies, and salt to the pan. Mix everything together well. Cover the pan and cook over low heat (simmer), uncovering occasionally to stir. Cook until the moisture evaporates and the mixture becomes completely dry and thick.
4. 4Once the mixture is dry, stir in the Worcestershire sauce (or vinegar) and sugar. Taste and adjust sugar if you prefer less sweetness. Flatten the tomato mixture in the pan. Crack the eggs carefully over the top of the vegetable mixture, spacing them out. Cover the pan again and cook on low heat until the egg whites are set and yolks are cooked to your preference.