Parsis are a community of fire worshipping Persians (modern day Iran) who migrated to India about 300 years ago due to religious persecution. They assimilated to Indian culture and British colonialism with great fanfare and are known to be a fun loving, albeit eccentric community. They developed an interesting cuisine that combined Indian ingredients with Persian roots and English touches. They are known to love eggs and this recipe is an adaptation of one of their basic breakfast ‘egg and potato’ treats.
makes ~4 cups
- Heat up the olive oil, pop the mustard seeds, and immediately add the diced potatoes, garlic, turmeric, and salt.
- Cook on high heat frequently stirring for 2-3 minutes then turn the heat down and cover the pan. Let the potatoes cook until soft (about 5-7 minutes). Add the ground cumin, serrano peppers and green onions.
- Cook for another 2 minutes then crack the eggs directly on top of the potatoes spreading them over the pan. The whites will slide down in between the potatoes. Continue cooking at medium heat until the whites are cooked through and the yolks remain soft.
- Sprinkle with chopped cilantro and serve with toast or parathas.
ideas / variations
- Substitute potatoes with sweet or purple potatoes or with butternut squash.
- Add mushrooms or zucchini to the mix just before adding the eggs.