Parsi Eggs

So last year I tried out this recipe that I heard tell of when a certain Mr. Cumberbatch turned up on a morning show and chopped onions in a way I have never seen onions chopped before.

If you want to see the clip for yourself, here it is. Watch a gorgeous man chop onions backwards.

http://www.youtube.com/watch?v=ZG0F2rnKS08

I mean, he was awesome chopping onions the wrong way, but I got interested in the recipe that the chef on the show was making, mostly because at the time I was looking for gluten-free options and these scrambled eggs were.

And so I went on a little search. And found this one for one person...

Parsi Eggs

1 tablespoon of ghee, butter or oil
1 small onion, finely chopped
1/2 tsp. ginger
Large pinch of chilli flakes (I leave these out of mine)
¼ teaspoon of turmeric
½ teaspoon of ground cumin
1 small tomato, chopped
2 eggs, beaten with 1 tablespoon of milk or water
Sea salt
1/4 tsp. coriander

Melt the butter in a frying pan over medium heat. Add the onion and chili flakes and ginger and cook, stirring often, for 5 minutes until the onions have a tinge of gold to them.

Add the turmeric and cumin and cook a further minute. Add the tomatoes, breaking them up with a wooden spoon. Continue to cook for two minutes.

Turn the heat down a fraction and add the egg mixture, a pinch of salt, and coriander. Stir gently until the eggs begin to set in places. You are aiming for a creamy texture rather than hard bullets. Serve on hot, buttered toast.

Ta,
Bec