Eggs on Onion and Coridander

A lovely and flavourful brunch dish. The onions give it a sweetness, the tomatoes the sourness, and the green chillies the spice. I use the stems of the coriander too—much of the flavour lies in the stem. It takes slightly longer to cook than the leaves.

This dish is best served with a lentil or potato dish on the side. The pickle of choice is mango chutney; the recipe can be found in The World of Parsi Cooking: Food Across Borders.