Eggs on Turnip Greens

Here is a variation on another much-loved Parsi dish. All Parsis love eggs, I have yet to meet one that doesn't, and all Parsis like their eggs on something, even more. We make eggs on spinach, on okra, on potatoes or tomatoes, on meat or chicken, even on plain salted potato chips. 

This dish is a classic left-over user. You know when you cook that vegetable or meat and you're left with enough for about three quarters of the family but not enough for an entire second meal? That's when you put it in a deep frying pan, and crack some eggs over it. This particular recipe made enough greens for six eggs, or three people. You could even make it for four, if your pan is big enough. 

Eggs on Turnip Greens

1 pkt 3 pepper and onions

2 pkts turnip greens with turnip pieces

Salt to taste

1 tsp Turmeric powder

½ tsp Chili powder

2-3 tbsp SHAN Bombay Biryani Mix

½ bunch cilantro, finely chopped

Eggs (usually 2 per person)

In a pot, heat a little oil on medium heat and cook the 3 pepper and onions until it softens. Next add all spices. Allow the spices to cook for a minute or two, then add the turnip greens and pieces. Add a little water if needed. Cook till it’s done, stirring occasionally. The mixture should be moist but not too liquid-y.  Once it’s cooked, switch off the stove and transfer the turnip greens to a deep frying pan, with a lid.You can prepare the dish up to here in advance.

This next part has to be done just before serving. Heat the turnip greens and flatten them evenly using a flat cooking spoon. When it is fairly hot, turn the heat down to medium-low, break the eggs over it, and cover. Watch the eggs closely so that they don’t overcook, and the yolks are soft. Cook a little longer if you want the yolks to harden. DO NOT STIR. Garnish with cilantro and serve immediately with chapati or bread.