Eggs on Minced Meat (Kheema Per Eeda)
A quintessential Parsi classic where savory, spiced minced meat serves as a flavorful bed for perfectly steamed eggs. The cooked keema is elevated with a dash of Worcestershire sauce and a subtle touch of sugar, creating a delightful balance of savory, tangy, and sweet notes. Whether you prefer the mince soft or fried until crispy in ghee, the runny egg yolks create a rich, creamy sauce that is best enjoyed with fresh crusty bread or rotis.
Ingredients
- 2 cups Cooked minced meat (mutton or chicken) (Pre-cooked savory mince (kheema). Quantity estimated for 4 eggs.)
- 1 tablespoon Worcestershire sauce (Originally 'velati sauce'. Adjust to taste.)
- 1 teaspoon Sugar (Optional, for a touch of sweetness as per original recipe.)
- 2 tablespoons Ghee (For frying the mince if a crispy texture is desired.)
- 4 large Eggs (Quantity estimated based on serving size.)
Instructions
- 1Take the prepared cooked minced meat (mutton or chicken). Mix in the Worcestershire sauce to taste. If a slightly sweet flavor profile is desired, mix in the sugar.
- 2If a crispy texture is preferred ('kakro'), heat the ghee in a wide pan or skillet (kadhai) over medium heat. Add the seasoned minced meat and fry until it becomes slightly crisp and aromatic. If you prefer soft mince, simply heat the mixture in the pan without extra frying.
- 3Spread the hot minced meat evenly across the pan. Crack the eggs carefully over the surface of the meat, keeping the yolks intact. Cover the pan with a lid and cook on low heat until the egg whites are fully set and the yolks are cooked to your preference.