Bombay eggs from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 145) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Home-made yoghurt (Ghar nu dahi)" for Greek yoghurt.

  • Meags on September 16, 2023

    This was great! Eric and I had for dinner for two nights. I had the leftovers just as a soup or curry with some bread. Delish! Also served with lemon yogurt sauce we had leftover from a Buddha Bowl. WOW! Perfect!

  • Jardimc on June 09, 2023

    Delicious, and easy. Will definitely make this again.

  • Vickynewman on December 29, 2021

    Really excellent! Made it with two tins of chopped tomatoes and had it with a biryani.

  • ALawson25 on July 24, 2021

    My tomatoes were baby plum and weren't quite juicy enough. I found the eggs were overcooked within 6 minutes, so would try 5 minutes next time. Generally it was a great recipe with well balanced spices, and I would make again.

  • meggan on October 11, 2017

    I skipped the spice grinding part because I only had the ground versions and this threw off the flavoring a little. In the future, I will grind!. Otherwise an easy weeknight meal and a good way to get rid of an excess of eggs.

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