Eggs on spiced potatoes

Name: Eggs on spiced potatoes
Yield: Serves 4
Cuisine: India
Ingredients: 700 g/1½lb potatoes; 60 ml/4 tbsp sunflower oil or light olive oil; 1.25 ml/½ tsp chilli powder or paprika; 1 medium onion, finely chopped; 15 g/12 oz fresh coriander (cilantro) leaves and stalks, finely chopped; 1–2 fresh green chillies, finely chopped (deseeded if preferred); 5 ml/1 tsp salt, or to taste; 1.25 ml/½ tsp ground cumin; 4 large (US extra large) eggs

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

700 g/1½lb potatoes
60 ml/4

Asia
India
Main course
Gluten-free
Vegetarian

Method

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.
In a non-stick pan with a lid, heat the oil over a medium heat and fry the onion and chillies for 5–7