(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
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.
Chef’s Notes:
- 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’. 😊
- 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'.
- You
may share the direct blog-link of the recipe/s but do NOT publish my recipes
and my photographs on any blog-site or website without my explicit consent or
attempt to pass off my recipe/s as your own. You will be held accountable for
plagiarism.
Oh yes, I love a runny yolk :)
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