Parsee Eggs

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.