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Cyrus Todiwala's Parsee-style eggs

publication date: Feb 6, 2010
author/source: Cyrus Todiwala
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This is possibly the best egg recipe in the world which I incorporated in my veggie student book Beyond Baked Beans Green. It comes from one of my favourite Indian chefs Cyrus Todiwala who runs a 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 FB

Serves 2

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

Cyrus is chef of Cafe Spice Namaste in London and frequently appears on TV. He helped to set up the Asian and Oriental School of Catering and has won a number of awards for his contributions to the hospitality industry including the MBE. If you want to try more of his recipes buy his recently published cookbook of easy Indian recipes Indian Summer.


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