Tomato Papeta Par Eeda / Parsi Style Potato and Eggs

A lip-smacking combination of tomatoes, potatoes and eggs. Makes for a great balanced meal and is ready in a jiffy – what’s not to love!

One visit to Papa’s Deli years ago in Indiranagar, Bangalore, is all it took me to understand how seriously Parsis take their eggs! That visit warranted another, and then one more, and soon I was a regular at restaurants specializing in serving Parsi cuisine, like Soda Bottle Opener Wala at Hyderabad – my travel to-do lists would remain incomplete without a visit to these.

While I have several favorite picks like Dhansak and Farcha, the Eedu dishes have traveled into my kitchen as well, since I could grasp their technicalities quickly and they’re easy to make. Also, they have their protein, carbs and fat content balanced, which is another huge part of the appeal.

I love my Tomato Papeta Par Eeda as breakfast, though you could make this a part of any meal. I prefer a low-carb hence a sans-potato meal for dinner, but I’ve eaten this for lunch very often.

RECIPE: TOMATO PAPETA PAR EEDA

Serves 2

Preparation Time: 30 minutes

INGREDIENTS

• 4 eggs
• 2 onions, chopped
• 2 potatoes, medium, thinly sliced in strips
• 5-6 garlic pods, minced
• 2 tsp ginger, grated
• ½ cup spring onions (optional)
• 2-3 tomatoes, sliced
• 1-2 green chillies, chopped
• 4-5 sprigs of coriander
• 1 tsp turmeric
• 1 tsp paprika
• Salt, to taste
• 5 tbsp sunflower oil

INSTRUCTIONS