• 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

  1. Heat butter or ghee and saute onion until soft and golden.
  2. Add cumin seeds, chilli, garlic, turmeric powder and saute for 2 minutes.
  3. Mix in tomato and sugar. Saute for one minute more and remove from heat.
  4. Lightly beat eggs and add to the tomato mixture. Taste for seasoning. Pour back into the pan.
  5. Scramble, add chopped coriander and serve with toast.
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