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Parsee-style eggs with potatoes, spinach and cumin

publication date: May 23, 2009
author/source: Fiona Beckett
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This is possibly the best egg recipe in the world. It comes from one of my favourite Indian chefs Cyrus Todiwala who runs a London restaurant called Cafe Spice Namaste.  I’ve added spinach because I like it and it’s a good way of sneaking it into your diet but leave it out if you prefer

Serves 2
Time: 30 minutes
Cost: about £1.50 - £1.75 a head

3 tbsp sunflower or light olive oil
1 rounded tsp cumin seeds
1-2  small green chillies, finely chopped and seeded
2 cloves of garlic, crushed
1 medium onion (about 100g) peeled and thinly sliced
300g (10 1/2 oz) new or waxy potatoes, thinly sliced
50g (2oz) fresh spinach leaves, shredded (optional)
2 heaped tbsp fresh coriander
4 medium fresh eggs, preferably free range

You will need a large frying pan with a lid or a large sheet of foil

Heat the oil over a medium heat in a large lidded frying pan or cast iron ovenproof dish. Throw in the cumin seeds and when they start to pop add the chillies and garlic. Cook for a minute, stirring then add the sliced onion. Stir for about 3-4 minutes until it begins to soften then add the sliced potatoes. Turn them in the pan for about 3 minutes until covered with oil and spices, season with salt, add 75ml water then turn the heat down, put the lid on or cover with a large piece of foil and cook for 20 minutes, turning the potatoes half way through. Stir in the shredded spinach and
coriander. Form 4 hollows in the potato mixture, break each egg into a saucer and slide into the dips. Replace the lid or foil, turn the heat up to medium again and cook for 4-5  minutes until the egg whites are set. Remove
the potatoes and eggs with a fish slice or palate knife and serve on warmed plates with some pitta bread or naan and a dollop of spicy chutney if you have some


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