Eggs on Cauliflower, Cabbage, or Kohlrabi

Eggs on Cauliflower, Cabbage, or Kohlrabi

This traditional Parsi dish transforms humble vegetables into a rich, savory meal by simmering them in coconut milk and topping them with steamed eggs. Finely chopped cauliflower, cabbage, or kohlrabi is caramelized with onions and aromatics before being cooked down in a creamy coconut base until tender. The dish is finished by gently steaming eggs directly on top of the vegetable mixture, creating a comforting one-pot meal that is perfect for brunch or a light dinner.

Ingredients

  • 1/2 pound Cauliflower, Cabbage, or Kohlrabi (Choose one. Finely chopped (like sev) or grated. Originally '0.5 Ratal'.)
  • 1/2 pound Onions (Peeled and finely chopped. Originally '0.5 Ratal'.)
  • 5 tablespoons Ghee (Originally '5 Tolas'.)
  • 1 teaspoon Ginger-Garlic Paste (Crushed. Originally '0.5 Tola'.)
  • 1 teaspoon Salt (Or to taste.)
  • 1 1/2 cups Coconut Milk (Originally 'milk of half a grated coconut' (approx 6 Pasher in historical text).)
  • 3 whole Eggs
  • 1/2 teaspoon Turmeric powder (Optional masala variation.)
  • 1/2 teaspoon Black pepper (Ground. Optional masala variation.)
  • 1/4 cup Fresh Cilantro (Chopped. Optional masala variation.)
  • 3 whole Green Chilies (Finely chopped. Optional masala variation.)

Instructions

  1. 1Finely chop the cabbage, or peel and grate the cauliflower or kohlrabi (choose one vegetable). Peel and finely chop the onions.
  2. 2Heat the ghee in a pan (originally a tinned vessel). Add the prepared vegetable and stir continuously with a spoon until it becomes pale. Add the chopped onions and continue stirring until the mixture turns a deep golden brown.
  3. 3Add the crushed ginger-garlic and salt. If using the optional masala ingredients (turmeric, pepper, cilantro, and green chilies), add them now. Pour in the coconut milk.
  4. 4Cover the pan and cook on low heat until the vegetables are tender and the ghee begins to separate from the mixture.
  5. 5Once the ghee separates, carefully crack the eggs over the vegetable mixture (either whole or beaten, as preferred). Cover again and cook on low heat until the eggs are set to your liking.
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