Eggs On Tomatoes Parsi Style

1. Chop the tomatoes extremely fine, or you could chop it up in the mixie. Make sure not to make a paste.

2. Chop onions and green chillies also very fine.

3. Take a shallow pan, add some oil, add pepper corns. The flame should be low. When they begin to pop, add onions and fry till they are a little translucent. Add ginger-garlic paste and fry for some more time. Then add green chilies.

4. Add the red chilly powder, pepper powder and fry for a few seconds.

5. Add chopped tomatoes. Add salt to taste and a pinch of sugar. Cook the tomatoes till they are almost dry.

6. While the tomatoes are cooking, in a bowl add the whites of the eggs. Beat till they are stiff. Then add the yolks. Beat again. The beaten eggs need to be quite stiff. Add a little salt to the eggs.

7. Once the tomatoes are almost dry, pour the eggs over them. They should cover the entire pan.

8. If you like, you can grate some cheese over it. Parmesan tastes very good, or you could use good old cheddar.

9. Cover the pan completely and let the eggs cook.

If you like you can replace green chillies with green jalapenos. But if you use jalapenos, then add them just before you pour the eggs over the tomatoes.