Baba is the mum of a special friend of mine- she is one of those friends that you can always call on, she sleeps late and is up early… recently she and her husband – who are mad food fans gifted me 2 x boxes of roma tomatoes. I love tomatoes and eat them every day, so I had to come up with some recipes/ ideas on how to use these tomatoes without any waste.
I made sun oven dried tomatoes, Babas tomato chutney, and some tomato pasta sauce. These eggs go so well with the tangy tomato chutney that is babas family recipe. Like anything that you put your own spin on, its tastes a little different to babas, BUT that’s the beauty of your own ideas and techniques, and interrupting a hand written note from a few years back, dog tailed and faded.
eggs baba style-
prep time 10 minutes
cooking time 5 minutes
4x 70g ( large ) eggs
2 thick slices sour dough bread, toasted
sea salt and cracked black pepper
¼ cup Babas tomato chutney
2 Tbsp chopped parsley
1 Place eggs gently into a medium saucepan and just cover with water bring to the boil over medium high heat. Reduce heat to low-medium as soon as it starts to boil, cook on a gentle simmer for 3 minutes. Spoon out gently from the hot water and into a small tea cup or egg cup.
2 With a sharp knife cut the tops of and season with sea salt andcracked black pepper. Serve with the toasted sourdough spread with babas tomato chutney.
Sizzle tip– to get eggs soft boiled, and just the way you like them, can be tricky; you may have to have a few goes at it to adjust to your stove, the heat, and how big your eggs are. Start with just 4 eggs in a medium sized pan and just cover with water. The eggs will continue to cook after you take them out of the boiling water, so if they are not cooked enough simply pop the tops back on and leave in the egg cups to continue cooking. Soon you will get the hang of it and enjoying delicious soft boiled eggs
recipe, styling and snap Sydney food stylist Jane Collins
Babas tomato chutney
Prep time 20 minutes
Cooking time 35minutes
Makes 1 litre
160ml/2/3 cup olive oil
3 Tbsps each ground turmeric, ground cumin, and black mustard seeds
3 green chilies, seeds removed, chopped
1 x 8 cm pieces ginger, peeled and minced
10 cloves garlic, peeled, chopped
1 lkg tomato puree
120g/ ¾ cup brown sugar
1 Heat oil in a large deep saucepan over medium high heat, add spices and stir continuously for 3-4 minutes, till aromatic. Add ginger, and garlic and stir to combine. Add tomato and sugar and cook for 25-30 minutes stirring often so the base doesn’t catch. Mixture should be slightly thickened. Cool completely and spoon into sterilized jars. Seal and store in the fridge.
sizzle tip– go the extra mile to find black mustard seeds, I found them at a fruit& veg market that sells spices.