Eggs on Red Garlic
This traditional Parsi breakfast dish features eggs gently steam-cooked over a savory bed of sautéed red garlic and fresh herbs. Unlike the seasonal green garlic version, this recipe uses aromatic dry red garlic cloves fried in ghee until fragrant but not overly browned, creating a rich and earthy base for the eggs. The dish is finished by steaming the eggs to perfection with a splash of water, resulting in soft, set yolks and a flavorful accompaniment to crusty bread or rotis.
Ingredients
- 4 whole Eggs (Quantity estimated based on typical pan size.)
- 1/2 cup Red garlic (dry garlic cloves), finely chopped (Quantity estimated. 'Red garlic' refers to standard dry garlic bulbs.)
- 3 tablespoons Ghee (Quantity estimated for frying.)
- 1/2 cup Fresh coriander (cilantro), chopped (Quantity estimated based on referenced style.)
- 2 whole Green chilies, finely chopped (Quantity estimated based on referenced style.)
- 1/2 teaspoon Salt (Quantity estimated.)
- 2 teaspoons Cold water (Used for steaming.)
Instructions
- 1In a frying pan, heat the ghee over medium heat. Add the chopped red garlic, green chilies, coriander, and salt. Fry the mixture until fragrant and cooked through, but be careful not to let it turn very red or brown.
- 2Spread the fried garlic mixture evenly across the bottom of the pan. Carefully break the whole eggs over the mixture, spacing them out so they fit comfortably.
- 3Cover the pan with a lid. Pour about two small spoons of cold water around the edges of the pan (or inside the rim if the lid allows) to create steam. Place the pan on low heat (originally embers) and cook until the egg whites are set and the yolks are cooked to your preference. Remove from heat and serve immediately.