Parsi Scrambled Eggs (Akoori)
Serves: 4
Ready in: Under 15 Mins
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Ingredients:
6 large free-range eggsa small dash of milk
1⁄2 tsp cumin seeds
2 tbsp butter
1 small onion, finely chopped
1 fresh chilli (depending on how hot you like) de-seeded and chopped
1⁄2 tsp finely grated fresh garlic
a pinch each of chilli powder and turmeric
1 handful coriander, chopped
1 ripe tomato, diced
sea salt
method:
- Heat a frying pan with a little butter. Add the onion and fry for a couple of minutes until almost golden brown. Then add the garlic, cumin and chillies. Meanwhile beat the eggs with the milk and a little seasoning.
- Add the turmeric, chilli powder and tomato to the pan and fry for a further minute or two until the tomato starts to break down. Add in the egg mixture.
- Turn to a low to medium heat to cook – you want a nice creamy texture so don’t stir vigorously. When almost ready add in the coriander leaves and give a stir.
- Toast some bread, whatever kind you like and butter generously. Serve the eggs on the buttered toast.
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