Parsee Eggs

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

• Ready In: 25 mins
• Serves: 2

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. 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.