Eggs on Spiced Grated Coconut
This traditional Parsi breakfast delicacy transforms simple pantry staples into a sweet and savory delight featuring eggs steamed over a bed of caramelized coconut. Finely grated coconut is toasted to a golden hue and simmered with fried onions, aromatic ginger, and garlic, creating a rich and textured base that perfectly complements the soft-cooked eggs. The dish offers a unique interplay of flavors, balancing the natural sweetness of coconut and sugar with savory aromatics, best enjoyed with warm bread or rotis.
Ingredients
- 2 medium Onions, finely chopped (Originally 0.25 seer (approx 115g).)
- 3 tablespoons Ghee (Used for frying onions and coconut.)
- 1 cup Fresh coconut, finely grated (Originally 5 tolas (approx 58g).)
- 1 teaspoon Fresh ginger, minced (Originally 0.5 tola.)
- 1/2 teaspoon Garlic, minced (Originally 0.25 tola.)
- 2 teaspoons Sugar (Use heaping teaspoons.)
- 1/4 teaspoon Salt (Or to taste.)
- 1/2 cup Water (Originally 'half pasher' (approx 100-125ml).)
- 3 large Eggs
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Instructions
- 1Peel and finely chop the ginger and garlic. Peel and finely chop the onions.
- 2Heat the ghee in a skillet or pan over medium heat. Add the chopped onions and fry. Just before the onions turn brown, add the minced ginger and garlic. Continue frying until the mixture turns a golden brown color. Immediately remove the onion mixture from the pan with a slotted spoon and set aside, leaving the remaining ghee in the pan. Do not let the mixture burn or turn too red.
- 3In the same ghee remaining in the pan, add the grated coconut. Fry, stirring constantly, until it turns a golden brown color.
- 4Return the fried onion, ginger, and garlic mixture to the pan with the coconut. Add the sugar, salt, and water. Stir well to combine. Reduce heat to low and simmer until the mixture is soft and the water has mostly evaporated, creating a moist base.
- 5Once the coconut mixture is soft, level it out in the pan. Make small indentations and carefully crack the eggs over the mixture. Cover the pan and cook on low heat until the egg whites are set and the yolks are cooked to your preference (typically soft to medium). Serve warm.
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