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.
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.
- Add in the potatoes and fry for 5 minutes. If they start to stick, add a tbsp or two of water.
- Stir in the cumin seeds and black pepper. Put a lid on the pan and continue to cook for 4 minutes.
- Make 3 spots in the pan to crack the eggs.
- Cook the eggs on low for 3 minutes. Garnish with cilantro.
