Eggs on Masala Potatoes
This savory Parsi-style breakfast dish transforms simple potatoes and eggs into a rich, aromatic meal known traditionally as 'Papeta per Eedu'. Tender cubes of fried potatoes and caramelized onions are simmered with fresh tomatoes, cilantro, and a hint of vinegar to create a tangy, spiced base. The dish is finished by gently steaming eggs atop the vegetable mixture until set, resulting in a comforting texture perfect for scooping up with crusty bread.
Ingredients
- 1 pound Potatoes (Originally '0.5 seer'. Peeling and cubed.)
- 1/2 cup Ghee (Originally '0.25 seer'. Can be adjusted for preference.)
- 1/2 pound Onions (Originally '0.25 seer'. Finely sliced.)
- 3 bunches Fresh coriander leaves (Finely chopped.)
- 1 whole Large green chili (Finely chopped.)
- 3 whole Eggs
- 1 teaspoon Strong vinegar
- 1 teaspoon Salt (Heaped teaspoon.)
- 1 pound Tomatoes (Originally '0.5 seer'. Ripe, medium-sized.)
- 1 teaspoon Sugar (Flat teaspoon.)
Instructions
- 1Peel the potatoes and cut them into slightly thick wafers, then cut those into 1/2-inch pieces. Wash the coriander leaves and green chili, then chop them very finely. Peel the onions and slice them very thinly (like fine sev).
- 2Heat the ghee in a large, heavy-bottomed pan (kadhai). Add the sliced onions and fry until they turn a pale red color. Remove the onions from the ghee. Add the potato pieces to the same ghee, cover the pan, and cook on low heat. Stir occasionally with a spoon, bringing the bottom layer to the top, until the potatoes are completely soft. Remove the potatoes from the pan.
- 3Briefly fry the chopped coriander and chili in the remaining ghee. Blanch the tomatoes in hot water to peel off the skins, then chop them into pieces. Combine the fried onions, cooked potatoes, fried coriander and chili, salt, vinegar, chopped tomatoes, and sugar in the pan. Mix everything thoroughly.
- 4Place the pan on low heat (or embers) and cook until the water from the tomatoes evaporates. Once the mixture is relatively dry, spread it out evenly in the pan. Crack the eggs over the vegetable mixture (either whole or beaten, as preferred). Cover and cook gently until the eggs are set to your liking.