Eggs on Greens (Bhaji Par Eeda)
Fresh fenugreek or spinach leaves are sautéed with aromatics and ghee, then topped with eggs that steam to perfection in this classic Parsi dish. The earthy, slightly bitter notes of the greens are beautifully balanced by the rich, runny egg yolks and savory spices. A nutritious and comforting meal that is traditionally served for breakfast or a light lunch with crusty bread.
Ingredients
- 4 cups Fenugreek leaves (Methi) or Spinach (Fresh leaves, washed and chopped. Original recipe calls for Methi or Cholai (Amaranth).)
- 3 tablespoons Ghee (Clarified butter. Used generously as per original text.)
- 1 medium Onion (Finely chopped. Quantity estimated for standard bhaji base.)
- 2 cloves Garlic cloves (Minced. Quantity estimated for flavor.)
- 2 whole Green chilies (Finely chopped. Quantity estimated for mild heat.)
- 1/2 teaspoon Salt (Or to taste. Quantity estimated.)
- 4 large Eggs
Instructions
- 1Heat the ghee in a wide skillet or frying pan over medium heat. Add the chopped onions, garlic, and green chilies. Sauté until the onions are soft and translucent. Add the washed and chopped fenugreek (or spinach) leaves and salt. Cook, stirring occasionally, until the greens are wilted, tender, and most of the moisture has evaporated.
- 2Once the greens are cooked, flatten the mixture in the pan. Use the back of a spoon to make 4 small indentations or hollows in the greens. Carefully crack one egg into each indentation. The original recipe allows for either whole eggs or beaten eggs; choose your preference.
- 3Cover the pan with a tight-fitting lid. Reduce the heat to low and let it cook undisturbed for about 5 to 7 minutes, or until the egg whites are fully set and opaque, but the yolks are still runny (or cooked to your desired firmness). Serve hot immediately, directly from the pan.