I come from India's Parsi community, an egg-loving clan; but I've never really liked eggs. Yet even I cannot resist the siren call of the wafer par eedu, or eggs over chips. The dish is a variation of kasa par eeda, which literally translates to “eggs cooked on something,” and that something could be anything from potato chips to okra. The two recipes below—eggs over potato chips and eggs over spinach—should, hopefully, be a good jumping off point for you to cook eggs in this style (with onions and chiles, non-negotiably) with whatever you please, like the sweet potato fries pictured. —Meher Mirza
Eggs on Potato Chips
(200 grams) potato chips
green chile, mild (like jalapeño)
salt, to taste
Eggs On Spinach
onion, chopped finely
cloves of garlic, chopped
green chile (2, if they're mild)
(250g) spinach (or a leafy green of your choice)
Thinly slice the onions, and deep-fry them until they're crisp. (This can be done days ago, and kept refrigerated).
In a saucepan, float 2 teaspoons or so of butter on medium heat. When the butter starts frothing, pour in about half the potato chips. Then add the deep-fried onions, with the cilantro and chiles, and mix it all. Gently break an egg in the center, keeping it as whole as you can, and lightly salt it. Sprinkle a wee bit of water to keep the chips and onions from sticking to the bottom. Next, cover the saucepan, and pour a little water on the lid.
When the egg is on the verge of being set, dial down the heat to low, and keep cooking until the egg is perfectly set. It should all be ready in a few minutes. The aim is to attain a perfectly crisp crust, but even without, it is delicious. Strew the remaining chips on top. Eat with roti or bread or plain or with toast or whatever you like. I recommend a soft white loaf with a crunchy crust—this is an indulgent, luxurious dish, and it needs a bread to match.
Eggs On Spinach
Fry the onions, garlic and chili together until the onions soften and grow translucent. Then add in the greens, sautéing until they wilt. Add the salt and turmeric, and stir.
Make a shallow well in the center, and break the egg over the scooped out portion. Salt the egg and cover the pan, turn the heat to low, and cook until the egg has set. Serve with coriander leaves sprinkled on top.