Eggs on spiced potatoes


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

The inspiration for this recipe, Sali Pur Eeda, comes from the wonderful culinary repertoire of the Parsis, a people who migrated to India centuries ago from their homeland in Persia. This is a healthier version of the original recipe as the potatoes are shallow-fried rather than deep-fried.


  • 700 g/lb potatoes
  • 60 ml/4 tbsp sunflower oil or light olive oil
  • 1 medium onion, finely chopped
  • 1–2 fresh green chillies, finely chopped (deseeded if preferred)
  • 5 ml/1 tsp salt, or to taste
  • 15 g/12 oz fresh coriander (cilantro) leaves and stalks, finely chopped
  • 4 large (US extra large) eggs
  • 1.25 ml/½ tsp chilli powder or paprika
  • 1.25 ml/½ tsp ground cumin
  • chapatis or pooris, to serve


  1. Peel the potatoes and slice them thinly. Cut the slices into strips about the size of thin French fries. Rinse, then dry with a cloth.

  2. In a non-stick pan with a lid, heat the oil over a medium heat and fry the onion and chillies for 5–7 minutes, until the onions begin to brown.

  3. Add the potatoes and salt to the onion mixture. Stir and mix well.

  4. Cover and cook for 10–12 minutes. Stir occasionally and reduce the heat for the last 2–3 minutes. The potatoes should brown slightly.

  5. Stir in the chopped coriander. Spread out the mixture and smooth the surface by gently pressing down with a spoon.

  6. Break the eggs on top of the potatoes, spacing them out evenly.

  7. Reduce the heat to low, cover the pan and cook for 6–7 minutes or until the eggs are set. Remove the pan from the heat and sprinkle the chilli powder or paprika and cumin over the surface.

  8. Serve with a wide spatula or fish slice so that you can pick up a portion of potato and one egg together. Serve with chapatis or pooris.


For a really luxurious treat, use duck eggs instead of hen’s eggs.

Per portion Energy 303kcal/1270kJ; Protein 9.6g; Carbohydrate 29.7g, of which sugars 3.2g; Fat 17.2g, of which saturates 3.1g; Cholesterol 190mg; Calcium 52mg; Fibre 2.2g; Sodium 91mg.