Parsi poached eggs on potatoes

Parsi poached eggs on potatoes

Anjum's Quick & Easy Indian
Lisa Linder

Parsis have a love both of eggs and potatoes, so it is no surprise that this is one of their most popular dishes. It is one of my favourite ways to eat eggs; the combination just works. This can make a great brunch dish, of course, but I like it as a filling lunch or light supper with some vegetables on the side. You can serve it as it is, or with griddled bread or parathas.


Quantity Ingredient
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 small red onion, finely sliced
2 fat garlic cloves, chopped
1 green chilli, finely chopped
freshly ground black pepper
1/2 teaspoon ground coriander
1/3 teaspoon turmeric
2 smallish waxy potatoes, halved and thinly sliced
small handful coriander leaves, chopped
4 eggs
chilli powder, (optional)


  1. Heat the oil in a large non-stick sauté pan that has a lid. Add the cumin seeds and, once they darken slightly and smell aromatic, add the onion. Sauté for five or six minutes, or until soft and starting to brown on the edges. Add the garlic, chilli and some salt and cook for a minute.
  2. Add the spices and potatoes and stir well in the oil and onions. Add a splash of water, bring to the boil, cover and cook over a gentle heat for 12–14 minutes. Uncover to cook off all the extra moisture and allow the potatoes to colour as they finish cooking, another five to seven minutes or so. Taste and adjust the seasoning, adding black pepper to taste.
  3. Stir in the coriander leaves and make four little hollows in the mixture with a spoon. Break the eggs into the hollows one at a time. Cover the pan and cook for three to five minutes, or until the whites are set but the yolks still molten. Sprinkle some salt and pepper or chilli powder (if using) over the eggs and serve hot.
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