Today's recipe is one of the Parsi culture's best! Why? Because it contains two things all Parsis love - eggs and wafers! (That is potato chips or crisps for everyone else!) Parsi Wafer Par Eedu is so simple, so quick, so humble and so delicious! While in the West potato chips are just something to eaten as a snack, here they are an integral part of the dish, adding a wonderfully crispy texture, flavor and a delicious base for the chilli, tomato, coriander/cilantro and egg that is cooked to perfection on top! Served with some tomato/chilli sauce it is awesomely good!
My grandmother Katie was the one that actually taught me this recipe and I remember the way she would just effortless put this dish together and the way she would simply flick the water from her hand into the pan, (this will make sense when you read the recipe), it seems a little strange dissecting this dish down into a recipe because it is something I also make without thinking much and once you get the hang of it, you will be doing the same!
This dish is perfect for one or many as I have written this recipe up "per egg" so it makes it super easy to just times the recipe ingredients by the number you need and you'll have a perfect meal in minutes!
This recipe can easily be converted from a single serve to several - all you need is a decent sized pan to hold the ingredients and to times the quantity of ingredients accordingly to number of eggs needed
You will need a lid to cover this so that the egg cooks through perfectly - if you don't it will burn on the bottom and not cook on the top
Please use plain potato chips, they give the best flavor
Do not be tempted to turn up the heat to cook these faster or you will burn the bottom and have uncooked egg on top
YOU WILL NEED (PER 1 EGG SERVING)
2 teaspoons oil
1.5 tablespoons water
15g | 0.5 ounces | enough to cover the bottom of the pan) PLAIN potato chips
1 small green chilli finely chopped (if you can't take spice leave it out but I love it)
I cherry tomato sliced (or 1/4 of a small tomato finely chopped)
3-4 large coriander/cilantro leaves finely sliced
Crack of pepper
Pinch of salt
A little fresh coriander/cilantro finely sliced to garnish
In small non-stick pan add the oil and water. (I used a very small 10cm | 4 inch stove safe pan)
Turn on the stove and keep the heat low.
Add the wafers/potato chips to dish and gently push down so that there aren't any huge gaps in the wafers and you get something of an even base.
Add the chopped chilli, tomato and coriander/cilantro.
Add the egg.
Add a pinch of salt and a crack of fresh pepper over the egg.
Cover with a lid and continue cooking on low-moderate heat for 4-5 minutes and check the progress. Continue cooking until the egg white is no longer transparent and the yolk is done to your liking.
Top with additional coriander/cilantro if desired and serve immediately - it goes great with ketchup or a tomato/chilli sauce.
MAKES ONE SERVING