Tomato and Eggs (Tabota par Eeda)

Tomato and Eggs (Tabota par Eeda)

Parsi Community are Egg Lovers. We put eggs in our Cakes, Vegetables, Kebabs, Curry, Rice Pilaos, Garnishes, Custards!

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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From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks".    

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