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    You are in: Home / Recipes / Parsee Eggs Recipe
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    Parsee Eggs

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Tea Girl's Note:

    A recipe from the Parsi region of Indian. This spicy egg dish is popular in Pakistan as well. Based on this recipe: http://www.bbc.co.uk/food/recipes/parsi_eggs_22349

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    Ingredients:

    Servings:

    Units: US | Metric

    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. Be careful not to burn the chili or garlic!
    3. 3
      Add the tomatoes and cook for a further 3-4 minutes, or until softened.
    4. 4
      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.
    5. 5
      Spoon the eggs onto the toast to serve.

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    Ratings & Reviews:

    • on August 20, 2012

      55

      WOW, this is good!!! I made it for breakfast this morning and fell in love. I did replace the cream with fat free coffee creamer to trim the fat and used 2 eggs in stead of 3, also used a more heart healthy margarine on the toast. That said, I used the garlic and everything else ask for and it was delicious served with a slice of cantaloupe and some kiwi slices on the side :D. Made for ZWT 8

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Parsee Eggs

    Serving Size: 1 (448 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 697.2
     
    Calories from Fat 368
    52%
    Total Fat 40.9 g
    62%
    Saturated Fat 19.1 g
    95%
    Cholesterol 664.9 mg
    221%
    Sodium 735.4 mg
    30%
    Total Carbohydrate 53.4 g
    17%
    Dietary Fiber 5.0 g
    20%
    Sugars 7.7 g
    30%
    Protein 29.5 g
    59%

    The following items or measurements are not included:

    chili

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