The Bawa love for eggs or ‘Eedu’ as we fondly call it, is not a very well guarded secret. Be it a lentil or a vegetable, the community is a big fan of practically anything-per -Eedu. While my mom’s favourite is the humble Sali per Eedu, you can also try Bheeda per Eedu, Papeta per Eedu and Kheema per Eedu. The latter is in fact a hot favourite amongst Parsis visiting Udvada – a small town where the community’s consecrated fire is located – and is mopped up with eager enthusiasm by kids and grown-ups alike.
A family favourite at my maternal home however, is the ‘Tamota’ (Tomato) per Eedu. My mom’s Bawa Groom grew up eating it at his home and frequently requests my mom to make it. Now, while he has always liked what my mom made, the surprise came when they went to their friend Tanaz’s house for dinner. On the menu as an accompaniment was – you guessed it, Tomato per Eedu. Mom’s Bawa Groom promptly declared that this rendition was the best he has tasted till date and now, every time they dine together the only dish on request is Tanaz’s Tamota per Eedu. He sang his praise about her dish so much that my interest was piqued.
Being a big fan of tomatoes, I requested her to stir up the dish for me and teach me how to make it too. Being the sweetheart she is, she came laden with tomato tins and a crate of eggs one Sunday and we cooked up a storm! Here’s her secret recipe for you to make it at home as well – ingredients at the bottom of the post as always.
First, finely chop the onions
In a pan, heat up some oil and fry the onions. Add in the garlic, jeera, and green chillies and give everything a good stir. Let the mixture fry until the onions are brown
Once the onions are fried, add in the chopped tomatoes, spices and jaggery. Stir and let the mixture simmer on medium heat until the moisture from the tomato mixture has evaporated – you want the mixture to become quite thick so be patient
Now, flatten the mixture in the pan with the back of a spoon. Crack the eggs and break it on top of the mixture
Turn the heat on low, cover the pan and let the eggs cook for five minutes. Serve the Tomato per Eedu hot along with some fresh rotis.
To make enough for 6 you will need:
1 big onion finely chopped
2 tomato tins of 400gm each or about 4 large tomatoes diced
2 tbsp oil
2 tsp jeera
2 cloves garlic finely chopped
2 green chillies chopped
1 tsp each turmeric and red chilli powder
50 gm jaggery (about a 3 inch piece)
Thanks for this recipe! You know, everywhere I turned in the last month I’d come across references to a variation on this dish from China to London to the States! Totally funny! First a Shakshouka recipe (apparently Mediterranean), then I stumbled on your blog and finally this one http://www.thelondoner.me/2013/12/dip-n-share-eggs.html where the dish has a new avatar as “Moroccon Eggs”! Btw, I made this and while it was pretty tasty is it okay to add salt instead of jaggery or I guess that’s inauthentic?
Perzen PATEL says
Hey Sharon – thanks for stopping by! You can of course add salt to the dish. The jaggery is to cut the sourness of the tomato and to give the dish a bit of a sweet and sour flavour profile. The salt will help enhance the flavour of the eggs so go right ahead.
Thank you! Will remember this tip for next time!
Mr Rashid Mukadam says
What about alu par edu it is a pie dish.Also I would like to refer you the time and talent cookery book