SALLI PAR EEDU
This dish is described in the Gunpowder cookbook as being like an “Indian take on shakshuka”; it’s Parsi, more specifically. I don’t think I cut my potatoes as thin as they should have been, but they fried up fine (ok, so I roasted them and ended up with more of an oven fry than a crispy potato stick). The fried potatoes are added to a spiced tomato and cilantro sauce and then the eggs are added to cook in the mixture (where the shakshuka comparison comes in). The recipe said to serve with bread, so I warmed up some flour tortillas…and then added hot sauce and cotija cheese…because tacos…
