Parsee Eggs Recipe

Name: Parsee Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons butter; 1 onion, finely diced; 2 garlic cloves, crushed; 1 teaspoon cumin seed; 1 teaspoon ground turmeric; 1 teaspoon curry powder; 1 red chili, finely chopped; 2 tomatoes, seeds removed, finely chopped; 6 eggs; 50 ml double cream; 1 tablespoon chopped fresh coriander; 4 slices buttered toast, to serve

Servings: persons

2 tablespoons butter
1 onion, finely diced
2 garlic cloves, crushed
1 teaspoon cumin seed
1 teaspoon ground turmeric
1 teaspoon curry powder
1 red chili, finely chopped
2 tomatoes, seeds removed, finely chopped
6 eggs
50 ml double cream
1 tablespoon chopped fresh coriander
4 slices buttered toast, to serve

1
Melt the butter in a frying pan and fry the onion and garlic for 4-5 minutes, or until soft.
2
Add the spices and chilli and cook for a further 4-5 minutes, or until fragrant and well combined.
3
Be careful not to burn the chili or garlic!
4
Add the tomatoes and cook for a further 3-4 minutes, or until softened.
5
Beat the eggs and cream together in a bowl, then add the mixture to the pan and cook, stirring constantly, until the eggs are just set.
6
Stir in the coriander.
7
Spoon the eggs onto the toast to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 onion, finely diced, 2 garlic cloves, crushed, 1 teaspoon cumin seed, and more.

Yes, Parsee Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsee Eggs

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