Parsee Eggs

12 ingredients
7 steps

Ingredients

  • 2 tablespoons butter
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 red chili, finely chopped
  • 2 tomatoes, seeds removed, finely chopped
  • 6 eggs
  • 50 ml double cream
  • 1 tablespoon chopped fresh coriander
  • 4 slices buttered toast, to serve

Directions

  1. 1
    Melt the butter in a frying pan and fry the onion and garlic for 4-5 minutes, or until soft.
  2. 2
    Add the spices and chilli and cook for a further 4-5 minutes, or until fragrant and well combined.
  3. 3
    Be careful not to burn the chili or garlic!
  4. 4
    Add the tomatoes and cook for a further 3-4 minutes, or until softened.
  5. 5
    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.
  6. 6
    Stir in the coriander.
  7. 7
    Spoon the eggs onto the toast to serve.

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