Eggs on Shredded Meat or Chicken
A classic Parsi 'per eedu' dish that transforms leftover roast lamb or chicken into a savory, crispy delight. Finely shredded meat is fried in ghee until golden and crisp, then tossed with fresh aromatic herbs like mint and coriander before being topped with steamed eggs. The addition of Worcestershire sauce or vinegar adds a tangy depth that cuts through the richness of the meat and runny yolks, creating a comforting meal perfect for brunch or a light dinner.
Ingredients
- 1 1/2 cups Cooked meat (lamb or chicken) (Leftover roast meat, finely shredded into threads/fibers.)
- 2 tablespoons Ghee (For frying. Can substitute with clarified butter.)
- 4 whole Eggs
- 2 tablespoons Fresh coriander (cilantro) (Finely chopped.)
- 1 tablespoon Fresh mint leaves (Finely chopped.)
- 2 whole Green chilies (Finely chopped. Adjust to taste.)
- 1 teaspoon Worcestershire sauce (Originally referred to as 'Velati sauce' or vinegar.)
- 1/2 teaspoon Sugar (Optional, for balancing acidity.)
- 1/4 teaspoon Salt (To taste.)
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Instructions
- 1Finely shred the cooked meat or chicken into thin threads. Finely chop the coriander, mint, and green chilies and set them aside.
- 2Heat the ghee in a frying pan over medium heat. Add the shredded meat and fry until it becomes crisp and turns a golden brown color.
- 3Once the meat is fried, reduce the heat. Mix in the prepared coriander, mint, and green chilies. Add the Worcestershire sauce (or vinegar) and sugar (if using) to taste. Stir well to combine.
- 4Spread the seasoned meat mixture evenly across the bottom of the pan. Carefully crack the eggs over the meat, spacing them out so the yolks remain intact. Cover the pan with a lid and cook on low heat until the egg whites are set and the yolks are cooked to your preference.
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