Ingredients
-
2
-
1
-
2
-
1
-
1
-
1
-
1
-
2
-
6
-
50
-
-
-
-
-
Directions
Parsee Eggs,A recipe from the Parsi region of Indian. This spicy egg dish is popular in Pakistan as well. Based on this recipe: this is good!!! I made it for breakfast this morning and fell in love. I did replace the cream with fat free coffee creamer to trim the fat and used 2 eggs in stead of 3, also used a more heart healthy margarine on the toast. That said, used the garlic and everything else ask for and it was delicious served with a slice of cantaloupe and some kiwi slices on the side :D. Made for ZWT 8,WOW, this is good!!! I made it for breakfast this morning and fell in love. I did replace the cream with fat free coffee creamer to trim the fat and used 2 eggs in stead of 3, also used a more heart healthy margarine on the toast. That said, used the garlic and everything else ask for and it was delicious served with a slice of cantaloupe and some kiwi slices on the side :D. Made for ZWT 8
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Steps
|
1
Done
|
Melt the Butter in a Frying Pan and Fry the Onion and Garlic For 4-5 Minutes, or Until Soft. |
|
2
Done
|
Add the Spices and Chilli and Cook For a Further 4-5 Minutes, or Until Fragrant and Well Combined. Be Careful not to Burn the Chili or Garlic! |
|
3
Done
|
Add the Tomatoes and Cook For a Further 3-4 Minutes, or Until Softened. |
|
4
Done
|
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. |
|
5
Done
|
Spoon the Eggs Onto the Toast to Serve. |
