Egg and chips (eeda per bateda)

This is a well loved parsi dish of chips coated in a spicy sauce, with eggs broken on the top, and steamed till the yolks are runny. Eat with roti for a simple but scrummy dinner.

PREP TIME 15 minutes

COOK TIME 40 minutes




  • 6 large red potatoes, cut into thin chips (about 4cm long)
  • 3 medium onions finely chopped
  • 5 tomatoes finely chopped
  • 1.tsp grated ginger
  • 1tsp crushed garlic
  • 3 tsp salt
  • 2 tsp red chilli powder
  • 1 tsp garam masala
  • 100ml oil (rapeseed is best)
  • 4 eggs



Rinse the chips to get rid of some starch and pat dry on a tea towel.

Place on a baking tray, drizzle with about 50ml oil, a teaspoon of salt and bake for about 25 minutes at 200 degrees until the chips are soft and slightly crispy at the edges.

For the masala, heat the remaining oil in a large frying pan (one with a lid preferably), and fry the onions until the are a lovely deep golden brown.

Add the ginger and garlic paste and cook again for about 10 minutes.

Add the tomatoes, salt, red chilli and let the tomatoes sizzle away until the oil starts to separate.

Toss the cooked chips into the masala and press down gently into the pan.

When you are ready to eat make 4 indents into the chip base and break the eggs into these. Sprinkle a little salt over the eggs then cover with a lid and steam until the yolks are to your liking!


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