These spicy scrambled eggs are typical of the Parsi cuisine of India and Pakistan and make a perfect lazy weekend brunch.
2 tbsp butter
1 onion, finely diced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp curry powder
1 red chilli, finely chopped
2 tomatoes, seeds removed, finely chopped
6 free-range eggs
50ml/1¾fl oz double cream
1 tbsp chopped fresh coriander
4 slices buttered toast, to serve
Melt the butter in a frying pan and fry the onion and garlic for 4-5 minutes, or until soft.
Add the spices and chilli and cook for a further 4-5 minutes, or until fragrant and well combined. Add the tomatoes and cook for a further 3-4 minutes, or until softened.
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. Stir in the coriander.
Spoon the eggs onto the toast to serve.
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