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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4-6
Author Notes
This recipe is a classic Parsi breakfast; this iconic dish is creamy, soft scrambled eggs with a little bit of heat, bright and fragrant. It's easy to make, minimal prep and tastes great on toasted white bread (in a tortilla, potato chips, whatever you want!).
This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Meherwan slices, dices, and scrambles his way through this recipe offering insider tips and backstory along the way. —Food52
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Ingredients
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1 cup
finely diced white onion
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3 tablespoons
vegetable oil
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Sea salt
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1 cup
diced tomatoes
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2 tablespoons
diced serranos (or any green chili de-seeded)
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1/4 teaspoon
turmeric
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1/4 teaspoon
kashmiri chili powder or cayenne
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1 cup
chopped cilantro
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8
eggs
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2 tablespoons
half-and-half or heavy cream
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2 tablespoons
cold butter
Directions
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In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
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Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
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Stir for a minute and add 2/3 of the cilantro.
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Sauté for another minute and turn the heat off.
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Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
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Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
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The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
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In another 3-5 minutes, the eggs will be done. They should be soft and creamy.
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