Eggs on French Beans (Fansi par Eeda)
This traditional Parsi dish, known as 'Fansi par Eeda', transforms simple French beans into a savory, spiced breakfast or brunch centerpiece. Finely chopped beans are slow-cooked with caramelized onions, ginger, and garlic until tender, creating a flavorful base for eggs that are steamed directly on top. The creamy, runny yolks mix with the spiced vegetables to create a rich, comforting texture that pairs perfectly with crusty bread or rotis.
Ingredients
- 2 large Onions (Finely sliced. Originally '0.5 seer' (approx 1 lb).)
- 1/2 pound French beans (Fresh and tender, finely chopped. Originally '0.25 seer'.)
- 4 tablespoons Ghee (Originally '5 tolas'.)
- 1 teaspoon Ginger (Minced or paste. Originally '0.5 tola'.)
- 1/2 teaspoon Garlic (Minced or paste. Originally '5 val'.)
- 1 teaspoon Salt (Or to taste.)
- 3 whole Eggs
- 1 cup Water (Approximate amount for cooking beans. Originally '1.5 pasher'.)
- 1/4 cup Fresh cilantro (coriander) (Optional. Finely chopped.)
- 1 whole Green chili (Optional. Finely chopped.)
- 1/2 teaspoon Black pepper (Optional. Ground.)
- 1/4 teaspoon Turmeric powder (Optional.)
More recipes using Eggs
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Instructions
- 1Clean the French beans, remove the strings, and chop them very finely (like fine sev). Peel and finely slice the onions. Peel and crush the ginger and garlic into a paste. If using the optional masala, wash and finely chop the cilantro and green chili.
- 2Heat the ghee in a wide pan or skillet (kadhai) over medium heat. Add the sliced onions and fry until they turn a pale reddish/golden color. Add the ginger and garlic paste (and the optional chopped green chili, cilantro, black pepper, and turmeric if using) and sauté briefly until fragrant.
- 3Add the chopped French beans and salt to the pan. Sauté for a few minutes. Pour in the water (start with about 1 cup), cover the pan, and cook on low heat. Allow it to simmer until the water has evaporated, the beans are completely tender, and the ghee begins to separate from the mixture.
- 4Once the beans are cooked and the mixture is relatively dry with ghee visible, level the surface with a spoon. Make small indentations in the bean mixture and carefully crack the eggs into them. Cover the pan again and cook on very low heat (or place on embers as per tradition) until the egg whites are set but the yolks remain soft (or cook to your preferred doneness).
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