Parsi spiced eggs
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 25g butter
- 2 spring onionssliced
- finely grated to make ½ tsp root ginger
- 1 red chillifinely chopped
- ½ tsp garam masala
- 10 cherry tomatoesseeds squeezed out and roughly chopped
- 4 eggsbeaten and seasoned
- a small handful corianderchopped
- t 4 slices wholewheat toasto serve
Nutrition: per serving
- kcal290
- fat24.1g
- saturates10.1g
- carbs2.3g
- sugars0g
- fibre0.5g
- protein15.9g
- salt0.64g
Method
step 1
Melt the butter in a non-stick pan. Cook the spring onions, ginger and chilli for a couple of minutes, add the garam masala and tomatoes, cook for another minute and scoop out.
Softly scramble the eggs in the same pan until creamy. Stir through the tomato mix and coriander. Serve with the toast.
