Ingredients
- 2 Tablespoon butter 1 Tablespoon coriander
- 1 onion, finely diced 50ml cream
- 2 cloves garlic, crushed 6 free range eggs
- 1 teaspoon cumin seeds 1 red chilli, finely chopped
- 1 teaspoon ground turmeric 1 teaspoon curry powder
- 2 tomatoes, seeds removed
- 4 slices buttered sourdough toast, to serve
Free Range Parsi Eggs
Method
- Melt the butter in a frying pan and fry the onion and garlic for 4-5 minutes, or until soft
- Add the spices and chilli and cook for a further 4-5 minutes, or until fragrant and well combined
- Add the tomatoes if using and cook for a further 3-4 minutes, or until softened
- Beat the eggs and cream together in a bowl, then add the mixture to the pan and cook, stirring constantly, until the eggs are just set
- Stir in the coriander Spoon the eggs onto the toast to serve
Comments
These spicy scrambled eggs are typical of the Parsi cuisine of India and Pakistan and make for the perfect lazy weekend.
