- 4 eggs
- 1 large onion, chopped finely
- 2 tablespoons ghee or butter
- 1/2 teaspoon cumin seeds
- 1 green chilli, finely chopped
- 2 cloves garlic, finely chopped
- 1 large tomato, coarsely chopped
- 1 teaspoon sugar
- 1 punnet Freshzest Coriander, chopped
- pinch turmeric powder
- salt, to taste
Parsi Scrambled Eggs.
Serving Size: 2
- Heat butter or ghee and saute onion until soft and golden.
- Add cumin seeds, chilli, garlic, turmeric powder and saute for 2 minutes.
- Mix in tomato and sugar. Saute for one minute more and remove from heat.
- Lightly beat eggs and add to the tomato mixture. Taste for seasoning. Pour back into the pan.
- Scramble, add chopped coriander and serve with toast.
