Parsi Egg - Cook Republic #vegetarian #breakfast #foodphotography


  • Author: Sneh
  • Total Time: 12 mins
  • Yield: 2 1x
  • Category: Breakfast, Brunch, Lunch
  • Cuisine: Vegetarian, Gluten Free


  • 1 tablespoon extra virgin olive oil or ghee
  • 1 large red onion, finely diced
  • 1 large tomato, finely diced
  • 1 teaspoon seas salt flakes
  • 1 teaspoon raw sugar
  • 1 teaspoon tomato ketchup
  • 1/2 teaspoon red chilli flakes
  • 2 large eggs
  • 1 green cayenne pepper (long green chilli), sliced
  • few sprigs of fresh coriander leaves, chopped
  • freshly ground black pepper


  1. Heat oil (or ghee) in a medium (20cm base measurement) frying pan on medium.
  2. Add onion and sauté for a few minutes until they start to soften and caramelize (approximately 4-5 minutes). Add tomato, salt, sugar, ketchup and chilli flakes. Mix well and cook for another 3-4 minutes until tomatoes are softened and the mixture starts to look jammy. Spread mixture evenly around the frying pan.
  3. Reduce heat to medium-low. Carefully crack both eggs on top of the tomato mixture, letting the whites slide everywhere to cover as much of the tomato mixture as possible. Cover the pan with a vented lid (if you don’t have a vented lid, place your lid askew so that there is a bit of gap around the edges to let the steam escape. This is important in order to avoid having watery eggs.)
  4. Cook for a maximum of 2 minutes until the yolks are just set. Remove from heat. Sprinkle with black pepper. Scatter green chilli and coriander. Serve hot with sourdough.