Parsi Fried Eggs

Parsi Fried Eggs

Parsi Fried Eggs

Kanda Papeta Per Eda translates to onions, potatoes, and eggs. Onions and green chilies are cooked down for a good 10 minutes, allowing them to almost caramelize. Potatoes are added in and fried, followed by the eggs. Serve with paratha. If you’d like for the dish to be less spicy, omit the chilies.
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: breakfast, Eggs, Indian, main course, South Asian
Author: Alex Gorgos

Ingredients

  • 2 tbsp vegetable oil
  • 3 large eggs
  • 1 small onion finely chopped
  • 2 green chilies finely chopped
  • 2 medium potatoes peeled, cut into small cubes
  • 1/2 tsp cumin seeds crushed
  • 1/4 tsp black pepper
  • 1 tbsp cilantro chopped
  • salt to taste

Instructions

  • Heat up cooking oil in a sauté pan over medium heat. Add in the onions and chilies, sautéing for 10 minutes. Season with salt.
    Indian, main course, breakfast, eggs
  • Add in the potatoes and fry for 5 minutes. If they start to stick, add a tbsp or two of water.
    Indian, main course, breakfast, eggs
  • Stir in the cumin seeds and black pepper. Put a lid on the pan and continue to cook for 4 minutes.
    Indian, main course, breakfast, eggs
  • Make 3 spots in the pan to crack the eggs.
    Indian, main course, eggs
  • Cook the eggs on low for 3 minutes. Garnish with cilantro.
    Indian, main course, breakfast, eggs
Indian, main course, breakfast, eggs
Serve with paratha.