Parsee Eggs

Name: Parsee Eggs
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

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

Melt the butter in a frying pan and fry the onion and garlic for 4-5 minutes, or until soft.
2

Add the spices and chilli and cook for a further 4-5 minutes, or until fragrant and well combined.
3

Be careful not to burn the chili or garlic!
4

Add the tomatoes and cook for a further 3-4 minutes, or until softened.
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

Stir in the coriander.
7

Spoon the eggs onto the toast to serve.

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