Mumbai x Naples
Parsi uova in purgatorio
Parsis put eggs on everything. Naples put eggs in purgatory. They have so much to talk about.
35 minTime
22 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original422kcalsame
22 gproteinsame
6 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat the olive oil in a wide pan with a lid on medium heat. Add cumin, then onion for 6 minutes, then garlic, ginger and chilli for 1 minute.
- 2Add tomatoes, chilli powder, turmeric and salt and simmer 12 minutes, crushing the tomatoes. Stir in jaggery and vinegar for 2 minutes.
- 3Make 8 wells in the sauce and crack an egg into each. Cover and cook on low heat for 6 to 8 minutes, until the whites are set and the yolks as soft as you like.
- 4Meanwhile butter the bread and toast on a tawa on medium heat for 2 minutes a side.
- 5Scatter coriander, torn basil and pecorino over the pan and serve straight from it.
Serve it like this
Bring the pan to the table on a board, yolks glossy in the red sauce, herbs and pecorino on top. Stack the toast beside it, cut into fingers.
