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.