Akoori - Parsi Scrambled Eggs
photo by I'mPat
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
directions
- Beat eggs and milk together adding salt and pepper.
- Heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft.
- Add the turmeric, coriander and tomato and fry a further 2 minutes
- Turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry, the eggs should just be cooked.
- Serve with chapatis and sprinkle with chopped coriander.
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Reviews
-
WOW what an explosion of flavours and so delicious I did use a small red Thai chilli seeds and all as I love chilli but omitted the coriander/cilantro as I don't really care for it but our hot spell has shrivelled up our parsley so was not able to sub that and it wasn't till after I had finished I thought I should have added some sweet basil which goes so well with tomatoes, thank you Coasty for a great breakfast and to WiGal for the recommendation, made for I Recommend tag game.
RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making