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Ingredients
4 tablespoons vegetable oil
2 teaspoons cumin seeds
2 small hot green chilies, finely chopped
4 cloves garlic, finely chopped
2 small onions, finely sliced
2 large russet potatoes, peeled and cut into ⅛-inch-thick slices
Salt to taste
2 tablespoons finely chopped cilantro
8 large eggs
Nutritional analysis per serving (8 servings)
20 grams carbs; 186 milligrams cholesterol; 221 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 413 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large frying pan. Add the cumin seeds and sizzle them for a minute. Add the chilies and garlic and sauté for a minute or 2. Add the onions and sauté until translucent, then add the potato slices. Sprinkle with salt and cook, stirring occasionally, for 4 minutes, making sure the potatoes do not brown.
- Step 2
Level the mixture, add enough water to come just below the top of the potatoes, cover and cook over low heat until the potatoes are tender, about 15 minutes. Sprinkle with cilantro and season with salt. Stir and then level mixture again.
- Step 3
Use an egg to make 8 indentations. Break an egg into each. Cover and cook on low heat until the eggs are done, about 5 minutes for runny yolks.
Private Notes
Comments
Good quick meal.