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The best egg recipes are found in the Parsi community,
but papeta par eda (eggs over potatoes) is definitely my favourite. You can have it for breakfast, lunch, dinner or as a snack.
Sometimes it’s even made with potato chips instead of potato slices! If you have any leftover cooked potatoes, you can reheat them in a small pan and poach a fresh egg over them.
Sprinkle some more chopped coriander and you’ve got yourself a delicious dish in minutes.
Ingredients
4 tablespoons extra-virgin olive oil or vegetable oil
3 red onions (about 1 pound), thinly sliced
1 tablespoon peeled and grated fresh ginger
1 to 5 green Thai chiles or 1 to 2 serrano chiles (depending on your spice level), finely chopped
3 cloves garlic, grated
1 tablespoon unsalted butter
3 Yukon Gold potatoes (about 1 pound), peeled, cut into 1/8-inch slices and soaked in a large bowl of water
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro leaves and tender stems
6 large eggs
Special Equipment: Heavy skillet with lid
Preparation method: