Parsi Scrambled Eggs

Name: Parsi Scrambled Eggs
Yield: Serves 4
Cuisine: India
Ingredients: 2 tablespoons oil or ghee; 4 slices of toast; 2 green chillies, finely chopped; 6 eggs; 1 garlic clove, finely chopped; 1 red onion, finely chopped; 1 teaspoon garam masala; chopped coriander (cilantro) leaves; 4 strands saffron soaked in 2 tablespoons hot milk; pinch of chilli powder; 2 cm (¾ inch) piece of ginger, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

When the parsis came to India from Persia, they brought culinary ideas with them, including the use of Saffron. This egg recipe is also known as Akoori or Ekoori.

Ingredients

2 tablespoons oil or ghee
1 red onion, finely chopped
1 garlic clove</

Asia
India
Breakfast
Brunch
Vegetarian
Spicy

Method

Heat the oil or ghee in a heavy-based saucepan over low heat, add the onion and garlic and fry for 4-5 minutes, until soft. Add the ginger and stir for 2 minutes, or until soft. Add the garam masala, chilli powder and saffron and cook for 1 minute. Season with salt.

Whisk the eggs and add them to the saucepan. Cook over low heat, scraping the egg from the side of the pan into the centre