Parsi Scrambled eggs


Every morning, like clock work I get up and make a 2 egg scrambled egg for my dad for breakfast. Sometimes, if I am really really lazy and time is against me, then I fry the egg… to which he grumbles because he can’t eat the crispy bottom of the egg. So 99% of the time it is a scrambled egg.

I was reading Madhur Jeffery’s Indian cookbook, where she has a recipe for Parso Scrambled eggs.

I was reading through the list of ingredients and I had everything in my pantry and I set my alarm clock a little bit early so that there would be enough time for all the prep, after all it is not every day that I actually have all the ingredients for a recipe, without having to make a pit stop at the store on the way off.

I was surprised, that this egg was delicious and not funny after taste, no crispy parts and definitely no heart burn, seeing as tomatoes gives my dad heart burn.


  • 4 x eggs.
  • 2 x tbsp. full cream milk.
  • Salt and pepper to season.
  • 1 x onion, finely chopped.
  • ¼ x tsp cumin powder.
  • ¼ x tsp turmeric powder.
  • 2 x green chillies.
  • 1 x tsp grated ginger.
  • A handul of chopped coriander.
  • 4 x medium cherry tomatoes, halved.



  • Whisk the eggs and the milk in a bowl, till well combined and set aside.
  • Heat some oil in a pan, add the onions and sauté till transparent.
  • Add the cumin powder, seasoning, turmeric powder, chillies, garlic and chopped coriander.
  • Allow to cook for about 2 – 3 minutes, to allow the spices to infuse.
  • Add the halved cherry tomatoes and allow to cook till the tomatoes start to soften
  • Pour in the egg mixture, stirring gentle and bring the mixture in towards the center of the pan.
  • Carry on doing this till there is no more runny egg mixture.
  • Remove from the heat and serve immediately.

Tell me what you think of this recipe