Tomato and Eggs (Tabota par Eeda)

Tomato and Eggs (Tabota par Eeda)

Tomato and Eggs go so well together. I made Tomato and Eggs a parsi favorite yesterday.  It is a sweet and spicy dish with ginger, garlic and  Indian spices.



  • 1 kg ripe tomatoes
  • 1 tsp. salt

Grind together

  • l/2 tsp. cumin seeds
  • 8 cloves garlic
  • 1 piece ginger
  • 4 green chilies
  • 9 dried red small chilies
  • 2 medium onions. Sliced fine
  • 4 tbsp. jaggery
  • 8 tbsp. ghee or oil
  • 4 eggs
    Skin the tomatoes and chop them finely. or liquidize them. Slice the onions finely and fry light brown.
  2. Add the ground Masala and salt and cook for a while, then the tomatoes till all ingredients are blended together.
  3. Add the jaggery and carry on cooking on a low fire till the juice is dry.
  4. Remove and place in an ovenproof dish or a pan with a cover.
  5. Separate the eggs and beat the whites well.
  6. Add the yolks and beat.
  7. Pour the eggs onto the tomatoes and place in preheated oven gas no 5 (400″F).
  8. OR keep the eggs whole and drop them on top of the tomato gravy, steam in a closed pan, till the egg white is cooked to your liking. I like the yolk runny 🙂
  9. When the eggs are firm to the touch, remove and serve with bread.

This recipe is from our cookbook – enjoy!



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