Parsi scrambled eggs

Start to finish: 30 minutes

Prep time: 15 minutes

Serves: 4

3 tbsp butter

1/3 cup finely chopped white onion

1 green chilli, finely chopped

2 Flavorite tomatoes, seeded and chopped

1 tsp ground cumin

1/2 tsp ground turmeric

8 large eggs

1/2 cup pure cream

1/4 cup chopped coriander

Sea salt and freshly ground white pepper

4 English muffins, split and toasted

Small truss Flavorite tomatoes, oven baked

Coriander leaves, paprika and chopped chives to garnish


Melt butter in a sturdy non-stick pan. Add onion, chilli, tomatoes, cumin and turmeric. Gently cook until the mixture softens. In a bowl whisk eggs, cream, coriander, salt and pepper.

Pour into pan, reduce heat and slowly cook, stirring gently with a wooden spoon until soft-medium curds form. Serve with oven baked truss tomatoes on toasted muffins garnished with coriander leaves and sprinkled with paprika and chives.


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