Parsee Eggs

READY IN: 25mins
Recipe by Tea Girl

A recipe from the Parsi region of Indian. This spicy egg dish is popular in Pakistan as well. Based on this recipe:

Top Review by Annacia

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

Ingredients Nutrition


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

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