A Parsi delicacy featuring a bed of golden, crisp shredded potatoes (sali), lightly seasoned and topped with perfectly baked eggs.
Serves 6 people.
Ingredients
200 grams potato shoestrings
4 ripe tomatoes, finely chopped
2 medium onions, finely chopped
1 tablespoon mint, finely chopped
1 tablespoon green chillies, finely chopped
½ teaspoon chili powder
1 teaspoon sugar
1 tablespoon tomato ketchup
3 tablespoons ghee or butter
6 large eggs
Salt to taste
Directions
- Fry the finely chopped onions in the ghee/butter till soft.
- Add the finely chopped tomatoes, chillies, cilantro, chilly powder, sugar , ketchup and salt and cook till the tomatoes break down.
- Add half a cup of water.
- In a large skillet, spread out the mixture.
- Make 6 holes spaced out over the mixture.
- Place the skillet over low heat. Crack each egg separately and lower it carefully onto each hole so that the yolk fits into the centre of the hole.
- Sprinkle the eggs with a light sprinkle of salt and the mint. With the help of a teaspoon sprinkle a wee bit of cold water over the white of the egg.
- Cook on low heat till the whites are firm.
- Serve while hot.
