Eggs on Papaya
This unique Parsi-style dish transforms raw papaya into a savory base that surprisingly mimics the taste and texture of potatoes. Thin, wafer-like slices of mature raw papaya are fried in ghee until tender and golden, creating a delicious bed for eggs to be cooked on top. The result is a comforting, protein-rich meal where the mild, savory flavor of the cooked papaya perfectly complements the rich, soft eggs.
Ingredients
- 1 medium Raw papaya (firm/mature) (Must be raw (green) but mature, with white flesh.)
- 3 tablespoons Ghee (Quantity estimated for frying.)
- 1/2 teaspoon Salt (Or to taste.)
- 4 large Eggs (Quantity estimated based on serving size.)
More recipes using Papaya
Instructions
- 1Cut the raw papaya into quarters. Peel off the skin and remove all seeds. Slice the flesh into very thin, wafer-like chips. Wash the slices thoroughly and drain.
- 2Heat the ghee in a skillet or wide pan over medium heat. Add the papaya slices and fry them well until they are tender and cooked through. Season with salt to taste.
- 3Spread the fried papaya evenly across the bottom of the pan. Crack the eggs carefully over the papaya layer (keeping yolks whole or beating them slightly as preferred). Cover the pan and cook on low heat until the egg whites are set and the yolks are cooked to your liking.
You Might Also Like
Eggs on Papdi (Flat Beans with Meat)
This traditional Parsi winter dish combines tender flat beans (papdi) and succulent cubes of meat into a rich, savory stew cooked in aromatic ghee. The dish is uniquely finished by steaming fresh eggs directly on top of the spiced vegetable mixture, allowing the yolks to remain creamy while the whites set into the flavorful base. A touch of Worcestershire sauce adds a distinct tangy depth that complements the earthy beans and rich meat, creating a comforting and complete one-pot meal.
Eggs on Bitter Gourd (Karela Par Eeda)
This traditional Parsi dish transforms the humble bitter gourd into a sophisticated breakfast or main course by steaming eggs directly atop a spiced vegetable base. The bitter gourd is prepared with a 'khattu-mithu' (sweet and sour) profile using jaggery and vinegar to balance its natural bitterness, creating a rich, caramelized foundation. When topped with soft-cooked eggs that steam gently in the vegetable's vapors, the result is a harmonious blend of textures and bold flavors typical of classic Parsi 'per eedu' cookery.
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.
Eggs on Cowpea Pods
This traditional Parsi breakfast dish transforms tender cowpea pods into a savory, spiced bed for steamed eggs. The pods are chopped extremely fine—almost to a mince—and sautéed with aromatics until soft and flavorful, creating a rich green base that contrasts beautifully with the creamy, golden yolks. Best served hot with crusty bread or roti to scoop up the tender vegetables and soft eggs.