Newton's New Breakfast Offerings- Papeta par Eda

My Breakfast, Wednesday, April 2, 2025 plus a Cup of Coffee! No Eggs!

 A New Recipe by Carmen and her Newton's Breakfast Crew-A Potato Dish from India( Photo Above)

My Congratulations to Carmen and her Breakfast Kitchen Crew for a Variation in Our Breakfast menu and her new recipe, Papeta par Eda💚 inspired by Indian spices. It was a little spicy but I loved it. Thank you, Carmen for trying to vary some of Newton's breakfast offerings.

In general the food in Newton's is great. The salads, soups and desserts are great. However, the main menu appears to be the same every other week, except on Special Holidays. Thus a little bit of variation in the menu will be highly appreciated and will add tremendously to our quality of Life here at THD.

In the past I have been suggesting in my blogs to have a monthly special dinners featuring ethnic dishes from all over the world. There are 193 countries in the world.  There are only 12 months in a year. I would imagine it will not be too hard to have 12 dishes featured in our dinner menu, once a year. That is not asking too much. For as they say, Variety is the Spice of Life. 

Here's the recipe of the Potato Dish that Carmen featured yesterday. Carmen said this was her first time to try the recipe. I love it! The dish reminds me of Macrine's (RIP) potato soufflé recipe, that I have enjoyed for a number of years.  I have the dish without the eggs. 

💚

           The most amazing egg recipes in India are found in the Parsi community, but papeta par eda (eggs over potatoes) is hands-down my favorite. You can have it for breakfast, lunch, dinner or a snack. Sometimes it’s even prepared with potato chips instead of sliced potatoes! If you have any leftover cooked potatoes, you can reheat them in a small skillet and poach a fresh egg on top. Sprinkle with some more chopped cilantro and you have a delicious dish in minutes.

Deselect All

4 tablespoons extra-virgin olive oil or vegetable oil

3 red onions (about 1 pound), thinly sliced 

1 tablespoon peeled and grated fresh ginger 

1 to 5 Thai green chiles or 1 to 2 serrano peppers (depending on your spice level), finely chopped  

3 cloves garlic, grated 

1 tablespoon unsalted butter 

3 Yukon gold potatoes (about 1 pound), peeled, cut into approximately 1/8-inch slices and soaked in a large bowl of water 

Kosher salt and freshly ground pepper 

1/2 cup chopped fresh cilantro leaves and tender stems 

6 large eggs

Directions

Special equipment:

 a heavy skillet with a lid

1. Heat the oil in a large heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the ginger, chiles and garlic and cook, stirring occasionally, until the raw smell goes away, about 3 minutes.
2. Add the butter, potatoes and 2 teaspoons salt and gently stir to combine. Lower the heat to medium and cook, occasionally gently turning over the potato and onion mixture from the bottom, until the potatoes are just cooked, but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized.  
3. Add most of the cilantro (reserving some for garnish) and gently stir in. Adjust the salt to taste. Gently flatten out the mixture and make 6 evenly spaced nests in it using the back of a spoon. Crack an egg into each nest. 
4. Pour 2 tablespoons of water around the edge of the skillet. Cover the skillet, lower the heat to medium-low and cook until the egg whites are set and the yolks are still slightly wobbly, 8 to 10 minutes. (Open the lid and peek every few minutes to make sure the eggs are not getting overcooked.) 
5. Sprinkle with some salt and pepper and garnish with the remaining cilantro.

From: https://www.foodnetwork.com/recipes/food-network-kitchen/papeta-par-eda-11148237

Meanwhile. Did you know that....

The average Filipino eats around 120 kg of rice per year? That’s more than most people in Southeast Asia! Rice is not just a side dish in the Philippines—it’s the ultimate Pinoy staple food, appearing in almost every meal. Whether it's served with adobo, sinigang, or just a simple fried egg, rice is the foundation of Filipino dining.

It's so ingrained in the culture that it's often part of every family gathering, celebration, and even daily life. No rice, no meal—that’s the Filipino way!

Lastly Did you Know that .......

In 1906, a Filipino baby was displayed at the Coney Island "Human Zoo" in New York, USA. This disturbing exhibit was part of a broader trend where indigenous Filipinos, especially Igorots, were showcased like curiosities. It was a grim reminder of colonial-era racism and the dehumanization of non-Western peoples.