Meera Sodha's Malabar Hill Eggs with Tomato Chutney: A Vegetarian Delight
Meera Sodha's recipe for Malabar Hill eggs with tomato chutney offers a deliciously spicy and satisfying vegetarian dish, perfect for Easter or any occasion. This recipe features baked grated potatoes topped with eggs and served with a moreish tomato chutney, inspired by the egg-obsessed Parsi community of India.
Inspired by Parsi Culinary Traditions
Eggs hold a special place in Parsi culture, both in the kitchen and in customs such as achoo-meechoo, where an egg is used to ward off evil. Parsis, descendants of Persian Zoroastrians who emigrated to India thousands of years ago, are known for their love of eggs, often incorporating them into various dishes. One favorite is kanda papeta par eeda, or eggs on potatoes, which Sodha enjoyed while staying with friends in Mumbai's Malabar Hill, inspiring this recipe.
Recipe Details and Preparation
This recipe requires a 30cm x 40cm baking tray and can be prepared in about 1 hour and 20 minutes, serving 2-4 people. A food processor with a large grater attachment is recommended for grating the potatoes, though a box grater can be used with some effort. Originally published in Sodha's book Dinner, this dish combines simple ingredients for a flavorful meal.
Ingredients for Malabar Hill Eggs
- For the potatoes: Rapeseed oil, 1kg Maris Piper potatoes (washed but unpeeled), fine sea salt, 1 onion (peeled and very finely sliced), 1 tsp ground cumin, ½ tsp ground turmeric, 4 eggs, fresh coriander leaves (optional).
- For the chutney: 350g ripe tomatoes (finely chopped), 1 lime (juiced to get 1 tbsp), 1 tsp chipotle flakes (ground in a mortar), 3 garlic cloves (peeled and minced), ¾ tsp fine salt, 1 tbsp rapeseed oil.
Step-by-Step Cooking Instructions
- Preheat the oven to 200C (180C fan)/390F/gas 6. Line a baking tray with baking paper and grease it with a little rapeseed oil.
- First, make the chutney: combine all chutney ingredients in a serving bowl, mix well, and set aside.
- Grate the potatoes using a food processor or box grater. Place them in a large bowl with a teaspoon of salt, mix with your hands, and let steep for five minutes.
- Transfer the potatoes to a clean, thin tea towel, gather the corners, and wring out as much water as possible. Return the potatoes to the bowl, add the onion, cumin, turmeric, four tablespoons of oil, and a half-teaspoon of salt. Mix well with a spoon to avoid staining your hands.
- Spread the potato mixture evenly on the lined tray, reaching the edges. Bake for 40 minutes.
- Remove the tray from the oven and use the back of a large spoon to make four shallow indentations in the potato mixture, being careful not to reach the tray to prevent sticking. Crack an egg into each indentation.
- Return the tray to the oven for 10 minutes, until the egg whites are set and the potatoes are golden and crisp.
- Scatter fresh coriander leaves over the eggs, if using, along with a little sea salt. Cut into two or four pieces, serve immediately with the tomato chutney on the side.
This dish is a celebration of flavors and textures, blending spicy potatoes with runny eggs and tangy chutney. It's an excellent choice for a hearty breakfast, brunch, or dinner, showcasing the rich culinary heritage of Parsi cuisine.
