Eggs on Methi (Fenugreek Seeds)
A traditional Parsi breakfast dish where eggs are steamed atop a savory bed of caramelized onions and softened fenugreek seeds. The fenugreek seeds are soaked overnight and boiled to remove bitterness, resulting in a nutty, earthy texture that pairs perfectly with the richness of ghee and fresh coriander. Served directly from the pan, this dish exemplifies the Parsi love for combining eggs ('eeda') with vegetables and legumes.
Ingredients
- 2 medium Onions (Originally '0.25 seer'. Finely sliced.)
- 4 tablespoons Ghee (Originally '5 tolas'.)
- 1 tablespoon Fenugreek seeds (Methi) (Originally '1 tola new methi seeds'. Use whole seeds.)
- 1 cup Fresh coriander leaves (Originally 'leaves of 2-3 bunches'. Chopped.)
- 2 large Green chilies (Finely chopped.)
- 1 teaspoon Salt (Originally '1 flat spoonful'.)
- 2 whole Eggs
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Instructions
- 1Pick and clean the fenugreek seeds. Wash them thoroughly and soak in plenty of cold water overnight.
- 2In the morning, wash the seeds again. Place them in a pot with fresh water, cover, and boil until they are very soft and burst easily when pressed. Drain all the water completely.
- 3Wash and finely chop the coriander leaves and green chilies. Peel the onions and slice them very finely (like vermicelli/sev).
- 4Heat the ghee in a skillet or kadhai. Add the sliced onions and fry over medium heat until they turn a pale red (light golden brown).
- 5Add the boiled fenugreek seeds, chopped coriander, green chilies, and salt to the fried onions. Mix well. Spread the mixture evenly in the pan to form a bed. Carefully break the eggs over the mixture (keeping yolks whole). Do not add any water. Cover the pan and cook on low heat until the eggs are set to your liking.
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