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

  • spinach
  • chilli powder
  • coriander seeds
  • garlic
  • fresh ginger
  • onions
  • tomato purée
  • tomatoes
  • turmeric
  • eggs
  • yoghurt
  • cumin seeds
  • whole plant coriander
  • rapeseed oil

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.

  • 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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