If there’s an egg on something, it’s probably a Parsi dish. The Parsi love for eggs finds them adding it to almost everything. My favourite ‘par eedu’ recipe is bacon par eedu (eggs on bacon). A delicious mildly spiced version of a frittata that screams out for seconds, thirds, fourths… licking the pan, you get the drift.
It’s quite easy to rustle up and uses just a few ingredients. The trick is getting the consistency right. You don’t want the eggs to be too firmly set, or the dish will feel like a glorified omelette and you don’t want it to be to wet, because that will just ruin the smokiness of the bacon. If you don’t eat bacon (seriously!!) you can use chicken bacon (yes it exists), or any cold cut that you like. Here’s something to look forward to at the start of the week.
Bacon Par Eedu Recipe
Yeild – Serves 2
Utensils- Flat frying pan/ skillet
Time- 20 minutes total cook time, 5 mins prep
2 teaspoons oil
1/2 cup finely chopped onions
1 – 2 green chillies finely chopped
1/2 cup finely chopped tomatoes
2 tablespoons finely chopped coriander leaves and stems
1 tablespoon ginger/garlic paste
Salt to taste
1 – 2 teaspoons red chilli powder (depending on your spice threshold)
1 teaspoon cumin powder
1 teaspoon roasted coriander powder
200 gms good quality bacon rashers chopped into cubes
1. heat oil in the pan till shimmering. Add the onions and soften for about 5 minutes. Add a tiny bit of water if the onions are sticking and not softening. Add the green chillies and tomatoes and continue to fry till the tomatoes have broken down. You can use a masher or the back of the spoon to make the mixture pulpy. Add the ginger garlic, coriander and the spice powders. Fry till fragrant.
Add the bacon and fry till some fat has rendered about 5 mins. Now spread the mixture evenly on the pan. Break eggs into a bowl and add salt. Whisk lightly. Now pour gently over the bacon mixture till fully covered. Cover and let the eggs set. About 5 mins. A heavenly bacon and egg dish is ready. Serve with bread!