Papeta par Eda (Possible Ash Wednesday meal of the day)

[Michie]

A recipe I’m considering for the one meal on Ash Wednesday that might hold you over. Looks good too.
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Recipe developer Nidhi Jalan says, "The most amazing egg recipes in India are found in the Parsi community, but papeta par eda (eggs over potatoes) is hands-down my favorite. You can have it for breakfast, lunch, dinner or a snack. Sometimes it’s even prepared with potato chips instead of sliced potatoes! If you have any leftover cooked potatoes, you can reheat them in a small skillet and poach a fresh egg on top. Sprinkle with some more chopped cilantro and you have a delicious dish in minutes."

The most amazing egg recipes in India are found in the Parsi community, but papeta par eda (eggs over potatoes) is hands-down my favorite. You can have it for breakfast, lunch, dinner or a snack. Sometimes it’s even prepared with potato chips instead of sliced potatoes! If you have any leftover cooked potatoes, you can reheat them in a small skillet and poach a fresh egg on top. Sprinkle with some more chopped cilantro and you have a delicious dish in minutes.

Ingredients:​

4 tablespoons extra-virgin olive oil or vegetable oil

3 red onions (about 1 pound), thinly sliced

1 tablespoon peeled and grated fresh ginger

1 to 5 Thai green chiles or 1 to 2 serrano peppers (depending on your spice level), finely chopped

3 cloves garlic, grated

1 tablespoon unsalted butter

3 Yukon gold potatoes (about 1 pound), peeled, cut into approximately 1/8-inch slices and soaked in a large bowl of water

Kosher salt and freshly ground pepper

1/2 cup chopped fresh cilantro leaves and tender stems

6 large eggs

Directions:​

Special equipment:​

a heavy skillet with a lid

1. Heat the oil in a large heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the ginger, chiles and garlic and cook, stirring occasionally, until the raw smell goes away, about 3 minutes.
2. Add the butter, potatoes and 2 teaspoons salt and gently stir to combine. Lower the heat to medium and cook, occasionally gently turning over the potato and onion mixture from the bottom, until the potatoes are just cooked, but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized.
3. Add most of the cilantro (reserving some for garnish) and gently stir in. Adjust the salt to taste. Gently flatten out the mixture and make 6 evenly spaced nests in it using the back of a spoon. Crack an egg into each nest.
4. Pour 2 tablespoons of water around the edge of the skillet. Cover the skillet, lower the heat to medium-low and cook until the egg whites are set and the yolks are still slightly wobbly, 8 to 10 minutes. (Open the lid and peek every few minutes to make sure the eggs are not getting overcooked.)
5. Sprinkle with some salt and pepper and garnish with the remaining cilantro.

Papeta par Eda

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