Parsee eggs - Indian recipes

Parsee eggs(Veg)

These spicy scrambled eggs are typical of the Parsi cuisine of India and Pakistan and make a perfect lazy weekend brunch.

Ingredients

• 2 tbsp butter

• 1 onion, finely diced

• 2 garlic cloves, crushed

• 1 tsp cumin seeds

• 1 tsp ground turmeric

• 1 tsp curry powder

• 1 red chilli, finely chopped

• 2 tomatoes, seeds removed, finely chopped

• 6 free-range eggs

• 50ml/1¾fl oz double cream

• 1 tbsp chopped fresh coriander

• 4 slices buttered toast, to serve

Preparation method

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

3. 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.

4. Spoon the eggs onto the toast to serve.