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A beloved Parsi breakfast classic where crispy, spiced potatoes form a delicious bed for perfectly cooked eggs with runny yolks. This one-pan wonder is hearty, flavorful, and comes together in under 30 minutes, perfect for a special weekend brunch.
For 4 servings
Heat oil in a large non-stick pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
Add the sliced onions and sauté for 5-6 minutes until they turn soft and light golden brown.
Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for 3-4 minutes until the tomatoes become soft and oil starts to separate from the masala.
Add the thinly sliced potatoes to the pan. Gently mix to coat them evenly with the spice mixture. Pour in the water, cover the pan with a lid, and cook on low heat for 10-12 minutes, stirring occasionally, until the potatoes are tender and cooked through.
Once the potatoes are cooked, spread them evenly in the pan. Using a spoon, create four small wells in the potato mixture.
Carefully crack one egg into each well. Sprinkle a pinch of salt and garam masala over the eggs.
Cover the pan again and cook on low heat for 5-7 minutes. The egg whites should be set, but the yolks should still be runny. If you prefer well-done yolks, cook for an additional 2-3 minutes.
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A beloved Parsi breakfast classic where crispy, spiced potatoes form a delicious bed for perfectly cooked eggs with runny yolks. This one-pan wonder is hearty, flavorful, and comes together in under 30 minutes, perfect for a special weekend brunch.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 292.82 calories per serving with 10.01g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Garnish with freshly chopped coriander leaves and serve immediately with pav (bread rolls) or rotis.
Omit the eggs and crumble firm tofu over the cooked potatoes. Cook for an additional 3-4 minutes until the tofu is heated through.
Replace regular potatoes with sweet potatoes for a lower glycemic index and added nutrients. Reduce oil to 2 tablespoons.
Skip the green chillies and reduce the red chilli powder to 1/4 teaspoon for a milder flavor. You can also add a sprinkle of cheese over the eggs before covering to cook.
Use pre-boiled and sliced potatoes. Add them after the masala is cooked and sauté for 2-3 minutes before adding the eggs. This will reduce the cooking time significantly.