Tomato and Eggs go well together. A parsi favorite anyday. Served with rotli and raw chopped onion on the side is my favorite way to enjoy this classic.
It is a sweet and spicy dish with ginger, garlic and Indian spices.
Tomato per eedu Recipe
INGREDIENTS
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
METHOD
Skin the tomatoes and chop them finely. or liquidize them. Slice the onions finely and fry light brown.
Add the ground Masala and salt and cook for a while, then the tomatoes till all ingredients are blended together.
Add the jaggery and carry on cooking on a low fire till the juice is dry.
Remove and place in an ovenproof dish or a pan with a cover.
Separate the eggs and beat the whites well.
Add the yolks and beat.
Pour the eggs onto the tomatoes and place in preheated oven gas no 5 (400″F).
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 🙂
When the eggs are firm to the touch, remove and serve with rotli.
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