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 meal. This dish combines baked grated potatoes with eggs on top, accompanied by a moreish chutney that elevates the flavours. Eggs are particularly fitting for Easter, and Sodha draws inspiration from the egg-obsessed Parsis, descendants of Persian Zoroastrians who emigrated to India centuries ago.
The Parsi Influence and Culinary Heritage
The Parsis have a deep cultural connection to eggs, extending beyond the kitchen into customs like achoo-meechoo, where an egg is waved around a person's head to ward off evil. In cooking, they are known for adding eggs to various dishes, such as kanda papeta par eeda, or eggs on potatoes. Sodha experienced this dish while staying with friends in Mumbai's Malabar Hill, which inspired her to create this recipe.
Recipe Details and Preparation Tips
This recipe requires a 30cm x 40cm baking tray and can be prepared in about 1 hour and 20 minutes, serving 2-4 people. Using a food processor with a large grater attachment makes grating the potatoes easier, though a box grater can be used if preferred. Originally published in Sodha's book Dinner, this dish is perfect for a hearty meal.
Ingredients and Method
For the potatoes: You'll need rapeseed oil for greasing, 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, and fresh coriander leaves (optional).
For the chutney: Combine 350g ripe tomatoes (finely chopped), 1 tbsp lime juice, 1 tsp chipotle flakes (ground in a mortar), 3 garlic cloves (peeled and minced), ¾ tsp fine salt, and 1 tbsp rapeseed oil.
Start by heating the oven to 200C (180C fan)/390F/gas 6. Line the baking tray with paper and grease it with oil. Make the chutney by mixing all ingredients in a bowl and setting aside. Grate the potatoes, mix with salt, let steep for five minutes, then wring out excess water in a tea towel. Combine with onion, spices, oil, and salt, spread on the tray, and bake for 40 minutes.
After baking, create four indentations in the potatoes, crack an egg into each, and return to the oven for 10 minutes until set. Garnish with coriander and salt, then serve immediately with the chutney.
Why This Recipe Stands Out
This dish not only highlights the rich flavours of Parsi cuisine but also provides a versatile vegetarian option that is both spicy and comforting. The combination of crispy potatoes, runny eggs, and tangy chutney makes it a crowd-pleaser for any occasion.
