Parsi spiced eggs
serves 2
Easy
Total time:
Spice-up scrambled eggs for breakfast with red chilli, root ginger and garam masala. This quick and easy recipe is typical of the Parsi community of South Asia and will impress any house guest. On the table in just 20 minutes.
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- 25g butter
- 2 spring onionssliced
- finely grated to make ½ tsp root ginger
- 1 red chillifinely chopped
- ½ tsp garam masala
- 10 cherry tomatoesseeds squeezed out and roughly chopped
- 4 eggsbeaten and seasoned
- a small handful corianderchopped
- t 4 slices wholewheat toasto serve
Nutrition: per serving
- kcal290
- fat24.1g
- saturates10.1g
- carbs2.3g
- sugars0g
- fibre0.5g
- protein15.9g
- salt0.64g
Method
step 1
Melt the butter in a non-stick pan. Cook the spring onions, ginger and chilli for a couple of minutes, add the garam masala and tomatoes, cook for another minute and scoop out.
Softly scramble the eggs in the same pan until creamy. Stir through the tomato mix and coriander. Serve with the toast.
