Parsi style tamota par eedu

This is an unusual dish of baked eggs on a spicy tomato sauce, well worth adding to your repertoire if you like a bit of spice in your life.  It’s a classic Parsi (Indo-Persian) dish that I’ve been eating all my life.  No one makes this as well as my amazing aunt but this recipe comes pretty close.  Delicious as a casual dinner or a hearty lunch.  Serve with parathas or chapatis.

Serves 4 as a light bite or 2 as a main meal. Gorgeous with parathas, chapatis or toasted fresh bread.


  • 2 tbsp vegetable oil
  • 1 onion finely sliced or chopped
  • 2 cloves garlic crushed or finely chopped
  • 1cm piece fresh ginger root grated or finely chopped
  • 1 tsp turmeric powder
  • ½ tsp chilli powder
  • 1 tbsp finely chopped fresh coriander
  • 1 can of good quality chopped tomatoes (or plum tomatoes – just cut then up with a knife once you’ve opened the tin or squish them in a bowl)
  • ½ teaspoon salt
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • 4 eggs
  • Coriander to garnish


You’ll need a large frying pan with a lid for this recipe.  If you don’t have one with a lid, you can cover the top of the pan with foil when it comes to baking off the eggs.

  1. Heat the oil in a large heavy based frying pan, then fry 1 finely sliced / chopped onion until golden.
  2. Add the garlic and ginger to the fried onion and cook for a couple of minutes.  Don’t let the garlic burn.
  3. Add the turmeric, chilli powder and coriander to the pan and stir well. Cook for a couple of minutes, until the aroma from the spices has been released.
  4. Add the tomatoes and salt and cook uncovered, until the mixture looks quite dry – you don’t want lots of liquid to be left in the pan.
  5. Add the vinegar and sugar and continue cooking until the liquid has almost completely evaporated.
  6. With the back of a spoon, make 4 evenly spaced hollows in the tomato mixture.
  7. Carefully break an egg into each hollow, lower the heat and cover the pan with a lid (or foil if you don’t have a lid), and cook until the whites of the eggs are set.
  8. Sprinkle with coriander and serve immediately with parathas or chapatis.



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