This is a Parsi recipe that you might remember from your childhood dinner table. It is one of the easiest and most flexible of recipes.
Eggs, those delicious and perfect little protein packages, are beloved of the Parsis. My darling Amma, a vegetarian in every other way, loved eggs too, and a famous family folktale is her request, when she was a little girl, for a cupboard full of omelettes for her wedding gift! Her dearest friends were Parsi. My Amma liked chiffon saris, French perfume, European cuisine and French...which were all Parsi style preferences. Her brothers called her Kumud Parsi! :) I miss her all the time.
INGREDIENTS
4 to 6 eggs
2 Tbsp oil or ghee
1 medium tomato small diced
1/2 cup onion finely diced
1 tsp hot green chili finely diced
3 to 4 bountiful fist fulls of spinach
1 fist full cilantro leaves optional
1 tsp salt
INSTRUCTIONS
In a goodly sized nonstick pan heat the ghee or oil over medium heat.
Add the onions and saute for a minute.
Add the tomatoes, green chilies and salt and saute for another minute.
Fold in the spinach, cover and cook till it starts to wilt.
Fold in the cilantro if using.
Now spread the spinach gently and evenly across the pan and make welcoming hollows for each of the eggs to nest in.
Break an egg in each of the nests.
Cover and cook over a low to medium flame till done.
Enjoy my darlings!
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