Papeta Par Eeda - SK Khazana A Parsi speciality – eggs dropped on a bed of masala and potato slices This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Apr 2020 in Recipes Course New Update Advertisment Main Ingredients Potatoes, Eggs Cuisine Indian,Parsi Course Snacks and Starters Prep Time 11-15 minutes Cook time 31-40 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Non Veg Ingredients list for Papeta Par Eeda - SK Khazana Potatoes 8 Eggs 2 teaspoons Oil 1/2 teaspoon Cumin seeds 2-3 Green chillies finely chopped 2 medium Onions finely chopped 2 medium Tomatoes finely chopped to taste Salt to taste Crushed black peppercorns 4 teaspoons coriander leaves chopped to sprinkle Red chilli powder to serve Bread slices toasted to serve Tomato ketchup Method Thinly slice potatoes and set aside. For each portion, heat 2 tsps oil in a non-stick pan, add ½ cumin seeds and let them change colour. Add ¼ chopped onion, mix well and cook till translucent. Add ¼ chopped tomato and mix well. Add salt, mix and cook till the tomato is soft and pulpy. Arrange ¼ potato slices on the onion-tomato mixture and sprinkle a pinch of salt on top. Cover and cook for 1 minute. Break in 2 eggs over the potato slices in the pan, sprinkle a pinch of salt and crushed black peppercorns. Sprinkle 1 tsp coriander leaves, cover and cook till the eggs are done. Similarly cook the remaining eggs. Sprinkle a little red chilli powder on top. Serve hot with toasted bread slices and tomato ketchup. #Bread slices #coriander leaves #Crushed black peppercorns #Cumin seeds #Eggs #Green chillies #Oil #Onions #Potatoes #Red chilli powder #Salt #Tomato ketchup #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article