Tamota per eedu
Tamota per eedu, from above
Non vegEggMumbai

Tamota per eedu

Eggs baked on a sweet and sour tomato masala. Parsis put eggs on everything, and rightly so.

30 minTime
8 gProtein each
mediumSpice
Eggs on everything1 chapter · 1 min read

Make it your way

Grandma's wayThe Parsi breakfast table original.
The original
196kcalsame
8 gproteinsame
3 gfibresame
30minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Tomato6 medium, chopped
Onion2 medium, sliced
Garlic5 cloves, chopped
Green chilli2, chopped
Red chilli powder (indian red chili powder)¾ tsp
Turmeric (ground turmeric)¼ tsp
Cumin powder (ground cumin)½ tsp
Sugar2 tsp
Vinegar2 tsp
Cooking oil (vegetable oil)2 tbsp
Egg4
Coriander leaves (cilantro)a handful
Saltto taste

Method

4 steps
  1. 1Heat oil in a wide pan and cook the onions until golden, then add garlic and chilli.
  2. 2Add tomatoes, spice powders and salt and cook until thick and jammy.
  3. 3Stir in sugar, vinegar and coriander, spread flat and make four hollows.
  4. 4Crack an egg into each hollow, season, cover and cook on low 5 to 7 minutes until whites set.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Tamota per eedu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Parsi mutton pulao dal120 min
Bread or rice Ladi pav180 min
On the side Aloo gobi35 min
On the side Bengali aloo dum40 min
To drink Kala khatta sharbat3 min
Something sweet Ravo25 min
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