Label
All
0
Clear all filters

Eggs on Tomatoes

Tamota per Edu

Rate this recipe

banner
Preparation info
  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
The Art of Parsi Cooking: Reviving an Ancient Cuisine

By Niloufer Mavalvala

Published 2016

  • About

Parsis have an infinite love for eggs. We eat eggs with most vegetables and in all shapes and forms. Here is a recipe, similar to thick tomato chutney, made in a style typically revering to the Parsi Cooking Trinity of Tikhu-Khatu-Mithu (Spicy-Sour-Sweet).

It is generally served as the second course followed by the Marghi na curry chawal (Chicken Curry and Vegetable Palau).

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title