Eggs on Potatoes

Name: Eggs on Potatoes
Total time: 35 min
Yield: 8 servings
Ingredients: 4 tablespoons vegetable oil; 2 teaspoons cumin seeds; 2 small hot green chilies, finely chopped; 4 cloves garlic, finely chopped; 2 small onions, finely sliced; 2 large russet potatoes, peeled and cut into 1/8-inch-thick slices; Salt to taste; 2 tablespoons finely chopped cilantro; 8 large eggs

Recipe from Cyrus Todiwala

Adapted by Jonathan Reynolds

Total Time: 35 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Buried Treasure

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Ingredients

Yield:8 servings

4tablespoons vegetable oil
2teaspoons cumin seeds
2small hot green chilies, finely chopped
4cloves garlic, finely chopped
2small onions, finely sliced
2large russet potatoes, peeled and cut into ⅛-inch-thick slices
Salt to taste
2tablespoons finely chopped cilantro
8large eggs

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil in a large frying pan. Add the cumin seeds and sizzle them for a minute. Add the chilies and garlic and sauté for a minute or 2. Add the onions and sauté until translucent, then add the potato slices. Sprinkle with salt and cook, stirring occasionally, for 4 minutes, making sure the potatoes do not brown.
Step 2
Level the mixture, add enough water to come just below the top of the potatoes, cover and cook over low heat until the potatoes are tender, about 15 minutes. Sprinkle with cilantro and season with salt. Stir and then level mixture again.
Step 3
Use an egg to make 8 indentations. Break an egg into each. Cover and cook on low heat until the eggs are done, about 5 minutes for runny yolks.

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