Papeta per Eedu
Veg
Eggs baked atop a base of spiced potatoes — thinly sliced potatoes fried in oil with onion, green chilli, cumin, and turmeric until soft and golden, spread in a wide pan, then eggs cracked on top and covered to steam-cook the whites while leaving the yolks soft and runny. 'Papeta' is potato and 'eedu' is egg in Parsi Gujarati; the dish exemplifies the Parsi habit of putting eggs on everything. A favourite quick lunch and weekend breakfast across Parsi households, simple enough for weekdays and satisfying enough for a light main course.
Cuisines
Parsi
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 tablespoons | oil |
| 1 medium | onion, finely sliced |
| 2 medium | potatoes, peeled and sliced into rounds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
| — | salt to taste |
| 3 | eggs |
| 1 tablespoon | fresh coriander, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add sliced onions and sauté until they turn golden brown.
- 4 Add sliced potatoes, turmeric powder, red chili powder, and salt. Mix well.
- 5 Cover and cook on low heat until the potatoes are tender, stirring occasionally.
- 6 Once the potatoes are cooked, crack the eggs over the potato mixture.
- 7 Cover the pan and cook until the eggs are set to your preference.
- 8 Garnish with fresh coriander before serving.
Tips
Serve with fresh bread or chapati for a complete meal.