Eggs on Coriander
A classic Parsi "per eedu" dish where eggs are gently poached atop a fragrant, vibrant bed of sautéed fresh coriander and onions. This recipe transforms a massive amount of fresh cilantro into a savory, herbal base enriched with ghee, ginger, and garlic, creating a perfect nest for the eggs. The result is a comforting, aromatic meal where the runny yolks mix deliciously with the spiced green masala, best enjoyed with crusty bread or rotis.
Ingredients
- 1/2 pound Onions (Originally '0.5 seer'. Finely chopped.)
- 4 tablespoons Ghee (Originally 'navtank' (approx 2 oz).)
- 5 bunches Fresh coriander (cilantro) leaves (Leaves only, washed and finely chopped. This creates a substantial green base.)
- 1 teaspoon Salt (Or to taste. Originally '1 flat spoonful'.)
- 1 whole Green chili (Mild variety, finely chopped.)
- 1 1/2 teaspoons Ginger paste (Originally '0.5 tola' crushed.)
- 1 1/2 teaspoons Garlic paste (Originally '0.5 tola' crushed.)
- 2 whole Eggs
- 1/4 cup Water (Originally 'half pasher'.)
Instructions
- 1Wash the coriander leaves and green chili thoroughly. Finely chop the coriander leaves and the chili. Peel and finely chop the onions.
- 2Heat the ghee in a skillet or kadhai over medium heat. Add the chopped onions and fry until they turn a pale red (light golden) color. Add the crushed ginger and garlic and sauté briefly until aromatic.
- 3Add the chopped coriander, green chili, and salt to the pan. Mix well. Pour in the water, cover the pan, and let it simmer on low heat (originally 'on embers') until the coriander is cooked down and the mixture is mostly dry.
- 4Spread the coriander mixture evenly across the pan. Crack the eggs carefully over the vegetable layer (sunny-side up style, or 'akhi dal'). Cover the pan again and cook on low heat until the egg whites are set and the yolks are cooked to your preference.