Papeta par eeda or eedu is the Parsi style of making eggs. Potatoes, onions, tomatoes, a hit of spice, eggs cracked in and semi-cooked, all mopped up with parathas or chapattis or bread. Yum! Great for brunch.

What you need

• 1 red onion, finely sliced

• New potatoes (I used 8 for the 2 of us, sliced or diced into bite size pieces

• 6 cherry tomatoes, cut in half

• large handful of spinach, finely chopped

• 1 tsp cumin seeds

• 1 green chilli finely chopped

• Small handful of coriander, finely chopped

• 4 eggs

• salt and pepper

• olive oil
  

What you do

1. Heat a glug of olive oil in a heavy bottomed frying pan on medium

2. When hot, add the cumin seeds and sauté for 30 seconds until aromatic

3. Add the onions and chilli and cook until starting to soften

4. Add the potatoes, salt, and sauté to coat in the spices, then cover and cook until the potatoes have almost softened

5. Add the cherry tomatoes, cover and cook until the potatoes and tomatoes have softened. Don’t mix at any point, or your tomatoes will fall apart!

6. Add the spinach and allow to wilt (you could cover briefly!) Again, no mixing!

7. Make 4 pockets in your pan, and crack an egg in each. Sprinkle with salt and pepper

8. Allow the eggs to cook for a minute or two or for as long as you need them cooked to get the yolks and whites the way you like them. I like a runny yolk and the white set, so doesn’t take too long! To harden your yolk, you’ll want to cover and cook for a few minutes.

9. Sprinkle with coriander
   

That’s it 😃

Serve up with bread or chappatis or parathas!

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