As the name suggests, this one is a traditional Parsi dish, popularly known as papeta per eeda translated as Eggs over potatoes.
Recipe Cook Time
3 large potatoes – peeled and finely sliced
2-3 Tbsp oil
1 tsp cumin seeds
1 green chilli finely chopped
1 tsp chopped garlic
2 onions – sliced
1 Tbsp chopped coriander
Heat oil in a large frying pan, add the cumin seeds and allow them to sizzle.
Add the green chilli, garlic and onions. Cook until softened. Add the potato slices to the pan. Cook without coloring for 5 minutes.
Pour in enough water to come just below the contents of the pan. Cover and cook over a low heat until the potato is tender. Sprinkle the coriander.
Mix ingredients and level out again. Make four indentations in the mixture, about 1/2″ away from the pans side. Break an egg into each hollow.
Cover and cook until the eggs are just set. Cut into 4 segments and serve with bread and salad.
Fiesta Friday #257 #fiestafriday