(Parsi lingo: Edu = one egg / Eda = many eggs)
If you have Parsi friends, you are sure to know that we are a community that loves eggs. We love cracking eggs over various vegetables and certain fruits too. We usually make Papeta Par Eda but this time the carnivore in me was craving hardcore non-veg. What better than bacon, eh? 😉 I had no intention of posting this
6 large potatoes, quartered and then cut into thin slices
200 grams smoked bacon cubes (I used Prasuna brand)
1 teaspoon cumin seeds
3 large onions, chopped
8-10 green chillies, finely chopped (adjust according to your spice tolerance)
3 cloves garlic, finely chopped
1 tablespoon ginger-garlic paste
Salt, to taste
4-5 tablespoons oil
Coarsely ground black pepper
1. Heat oil in a wok, splutter cumin seeds.
2. Add green chillies, onions, garlic and sauté till the onions turn a tad soft.
4. Add the ginger-garlic paste and sauté for a few seconds until you get that lovely ginger-garlicky aroma.
6. Cover and cook on very gentle flame, stirring very carefully and intermittently, till potatoes are cooked.
7. Empty out the cooked potatoes in non-stick pan and flatten them out, evenly.
8. Carefully break the eggs over the hot potatoes.
9. Cover and cook on gentle heat.
- Alternately, you can also separate the whites from the yolks, beat the whites quite stiff, add the yolks and beat again, layer that over the potatoes and cook on low flame till the eggs set. This sets like a soft mousse over the potatoes.
- At the end of cooking point no 6, if you like the potatoes to have bits of crisp, continue cooking, uncovered, for a little while to allow the base to crisp up. We love the crisp bits hence we always cook the potatoes a bit longer.
- Do not go overboard with the oil as the bacon cubes will also lend its share of delicious fat.
- You may use chopped strips of bacon instead of cubes but, if doing so, add them a tad later along with the potatoes.
- Please mix the potatoes gently. You do not want a mashed mess in your wok or pan.
- You can also have this as Potato-Bacon Bhaji…. but, of course, the eggs lend the dish more ‘oomph’. 😊
usually cook the potatoes in advance. I gently reheat the potatoes at dinner
time and then proceed to lay them out in a non-stick pan as mentioned in ‘Method-Point
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Oh yes, I love a runny yolk :)