Bacon Papeta Par Eda – Eggs on Bacon-Potato

(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 

Ingredients:

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

6 eggs

Coarsely ground black pepper

 Method:

1.    Heat oil in a wok, splutter cumin seeds.

2.    Add green chillies, onions, garlic and sauté till the onions turn a tad soft.

3.    Add the bacon and continue cooking the onions until golden brown. 

4.    Add the ginger-garlic paste and sauté for a few seconds until you get that lovely ginger-garlicky aroma.

5.    Add the potatoes and toss them well in the onion-bacon mixture. Season the potatoes with salt.

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.

10. When the eggs are semi set, sprinkle some coarsely ground black pepper over it. 

11. Cover and cook till eggs are set to your liking (hard yolk or soft).

Chef’s Notes:

1. 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.
2. 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.
3. Do not go overboard with the oil as the bacon cubes will also lend its share of delicious fat.
4. You may use chopped strips of bacon instead of cubes but, if doing so, add them a tad later along with the potatoes.
5. Please mix the potatoes gently. You do not want a mashed mess in your wok or pan. 
6. You can also have this as Potato-Bacon Bhaji…. but, of course, the eggs lend the dish more ‘oomph’. 😊
7. I 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 No 7'.
   
   
   
   
   
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   Oh yes, I love a runny yolk :)