Papeta par Eedu - Parsi Potatoes and Eggs

Parsi Eggs over Potatoes

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

: 30 Minutes

Ingredients
4 eggs

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

Salt, pepper

Method
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.

Other Egg Recipes

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Papeta par Eedu - Parsi Potatoes and Eggs
Papeta par Eedu – Parsi Potatoes and Eggs

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

9 thoughts on “Parsi Eggs over Potatoes

  1. Rita, you are truly a wonderful cook. Your recepes are not only mouthwatering , but easy to understand and make. Please continue as you have been doing. Thanks.

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