These spicy scrambled eggs are typical of the Parsi cuisine of India and Pakistan and make a perfect lazy weekend brunch.
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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