Parsi spiced eggs

  • serves 2
  • Easy

Spice-up scrambled eggs for breakfast with red chilli, root ginger and garam masala. This quick and easy recipe is typical of the Parsi community of South Asia and will impress any house guest. On the table in just 20 minutes.



  • butter 25g
  • spring onions 2, sliced
  • root ginger finely grated to make ½ tsp
  • red chilli 1, finely chopped
  • garam masala ½ tsp
  • cherry tomatoes 10, seeds squeezed out and roughly chopped
  • eggs 4, beaten and seasoned
  • coriander a small handful, chopped
  • wholewheat toas t 4 slices, to serve


  • 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.

Nutritional Information

  • Kcals 290
  • Carbs 2.3g
  • Protein 15.9g
  • Fat 24.1g
  • Salt 0.64g
  • Saturates 10.1g
  • Fibre 0.5g