Bombay Eggs

Bombay Eggs
Bombay Eggs
This image courtesy of David Loftus

Editor's Note: Enjoy a very, very old Parsi recipe with these Bombay Eggs. This easy egg recipe also has a bit of a history to it. The Parsis were persecuted in Iran in the 10th century for their religion, which was called Zoroastrianism. They eventually fled to Gujarat, where they continued on with their food traditions. The Parsis, who worship fire, are very fond of eggs. This famous food in India will be a wonderful one-pot breakfast, which you should serve with some yogurt and hunks of bread to help mop up the tomato juices from the dish. This is a wonderful Parsi food recipe with incredible flavor. Don't miss out on this true culinary experience. 

This is an old Parsi recipe. If you know a Parsi, you're lucky, as they're a rare bunch these days. Persecuted in Iran in the tenth century for their religion, Zoroastrianism, they fled and landed in Gujarat, adopting the local language (our very own Gujarati) but keeping their own religion and their food traditions. Parsis worship fire, believe in "good words, good thoughts, and good deeds" and are eaten by vultures after they die. They also happen to love eggs, and I love this dish as a delicious, one-pot breakfast, served with some yogurt and hunks of bread for mopping up the tomatoey juices.


Cooking MethodBaking, Sauteeing



Total Timeunder 1 hour

One Pot MealYes

MealBreakfast, Brunch

Taste and TextureSavory, Spiced


  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 4 tablespoons canola oil
  • 1 1/2 large onions, finely sliced
  • 4 cloves of garlic, crushed
  • 1 1/4-inch piece of ginger, peeled, then finely chopped or grated
  • 2 pounds 3 ounces juicy ripe tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground turmeric
  • 8-9 ounces fresh spinach
  • 6 medium eggs at room temperature
  • Ground black pepper
  • A small bunch of cilantro (1 ounce), leaves chopped
  • 1 cup homemade or Greek yogurt


  1. In a large, lidded saucepan, toast the cumin and coriander seeds over a medium to high heat, swirling the pan around until the spices are a pale golden brown. It should take 2 to 3 minutes. Then lightly grind them in a mortar and pestle.

  2. Pour the oil into the pan on a medium heat and, when it's hot, put the spices back into the pan. Stir-fry for a minute, then add the onions. Cook for 6 to 8 minutes, until they're starting to turn golden, then add the garlic and ginger. Cook for another couple of minutes before adding the chopped tomatoes.

  3. Let the tomatoes cook and reduce for around 15 minutes, stirring occasionally, until they have thickened into a rich, bright sauce. Then add the tomato paste, salt, sugar, chili powder, and turmeric, mix well, and leave for a minute. Add the spinach, handful by handful, mix again, and leave the spinach to wilt in the sauce.

  4. To bake the eggs, have them all ready to crack and put into the pan in quick succession. Make your first egg-sized well in the tomato sauce using the back of a wooden spoon and crack an egg into it. Then repeat as quickly as you can for the other eggs and put the lid on the pan. Turn the heat down really low and cook for 10 minutes, or until the whites of the eggs are set but the yolks still creamy.

  5. Serve immediately with a sprinkling of pepper, the cilantro, a dollop of yogurt, and some hunks of bread.


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best ever, and i'm not even a tomatoes fan!

Glad you liked this recipe, and thank you for commenting!

Sounds exactly like shakshuka, which is enjoyed throughout North Africa and the Middle East. I guess any country that has access to these ingredients would naturally put them all together and make this delicious egg dish. We like ours with grated mozzarella cheese melted on top. Um um good! Some folks prefer feta. At any rate, it's always better with some cheese. This makes a lovely repast any time of the day or night.


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