Eggs!! Always a healthy meal whether boiled, fried, scrambled, or poached. Top your eggs with salli (crispy deep-fried potato sticks) and you have a really interesting dish. Quite common in many Indian homes, this dish is a traditional Parsi breakfast called Sali Par Eedu where the eggs actually top the deep-fried potatoes.
Salli or Sali is a crispy snack make by deep-friying potatoes. However, while the potato is actually sliced into thin straws and deep-fried at home to make sali in Paris families, we use the easier method of buying the ready Potato salli snack from a store and use this to top our eggs.
Salli tastes yum if you eat it plain as a snack or add in any other dish too. A quick fix for breakfast, lunch, or dinner, this eggy meal is just yum!
By the way, doesn’t salli eggs or sali par eedu seem a lot like an Indian version of a tasty shakshouka?
Why not try our version of this delicious meal that is both easy to make and should we say semi-healthy too!
What Ingredients Do You Need To Make Salli Egg?
All you need to make Salli Egg is a little oil for frying, eggs, pepper, salt, freshly chopped coriander, and potato salli. Optionally, fresh coriander and tomatoes can also be used for garnishing.
How To Make Salli Egg?
Heat the oil in a pan and then turn the flame low. Break the eggs in a pan and beat them till they are fluffy. Yes, right in the pan. There’s no need to dirty another bowl to beat the eggs, but if you want to you can.
Add pepper powder, salt, and also freshly chopped coriander. Mix well and cook on a medium flame for about 2 mins. Add the potato sali over the eggs and cook for about 5 more mins till eggs are cooked.
Once the eggs are cooked, garnish with freshly chopped coriander and maybe a decorative tomato flower and serve for a delicious breakfast or a quick meal as well.
Easy Salli Eggs Fry (Sali Par Eedu Recipe)
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- 6 Eggs
- 1 teaspoon Salt
- 1 Tablespoon Fresh Coriander Leaves Chopped
- 1 teaspoon Pepper Powder
- 4 Tablespoon Salli
- 2 Tablespoon Oil For frying
- Heat the oil in a pan. and turn the flame low.
- Beat the eggs in the same pan till they are fluffy. (There's no need to use another bowl to beat the eggs.)
- Add the pepper powder and chopped fresh coriander.
- Mix well and cook on a medium flame for about 2 minutes.
- Add the potato salli on top of the eggs and cook for about 5 to 7 mins.
- Garnish with chopped fresh coriander and a tomato.
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- You can also add chopped tomatoes, green chillies and onions to the eggs for more flavour.
- You can cut and deep fry the potato and make the salli at home, if you have time.
- You can add a teaspoon of red chilli powder or turmeric too if you want it spicier.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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Cooking Tips And Tricks
- You can also add chopped tomatoes, green chillies and onions to the beaten eggs for more flavour.
- If you have the time, you can cut and deep fry the potatoes and make the salli at home. Tastes better than store-bough salli, but requires that added bit of effort.
- You can use ghee instead of butter for more taste!
- You don’t have to beat the eggs.
- If you want the eggs more spicy, you can add a teaspoon of red chilli powder or turmeric too!
- Serve buttered pav or puris and a cup of hot tea for breakfast!
- Also goes well with moong dal or masoor dal for lunch or dinner!
What you should know About Making Salli Egg
What Is Salli?
Salli is an Indian snack made of potatoes that are cut really fine like straws or grated and then deep-fried.
Can Salli Eggs Be Re-Heated?
Yes, if there is the leftover salli egg from breakfast you can always re-heat this later for another meal, or the next day. Refrigerate to store for up to 4 to 5 days.
What Is Sali Eggs?
Sali eggs is a traditional Parsi breakfast known as Salli par Eedu or Eeda where the eggs are put on top of the other ingredients. It’s very similar to a shakshouka.
Why Do You Beat The Eggs?
Beating the eggs is part of the traditional method of making sali par eedu or salli eggs as we call it. That is why we beat the eggs. If you see other recipes where the eggs are just thrown in, they’re not really salli par eedu but a fusion of this salli egg recipe with shakshouka.
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
Christmas with the Rebellos:
East Indian Meals & Desserts from Abby's Plate
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Other Recipes You Might Like
- Refreshing Guava Salad
- Indian Purple Yam Snack (Konfal Or Kand)
- Easy Sesame Potato Side Dish
- Purple Cabbage Stir Fry
- Healthy Pan-Fried Sweet Potato Chips
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her East Indian community’s traditional recipes on the blog. And Abby is forever grateful!