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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A recipe from the Parsi region of Indian. This spicy egg dish is popular in Pakistan as well. 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.
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