Parsi-Style Scrambled Eggs
Credit: James Oseland
4 tbsp. unsalted butter
1 small white onion, finely chopped
2 serrano chiles, stemmed, seeded, and
finely chopped
2 cloves garlic, finely chopped
2 plum tomatoes, cored and chopped
8 eggs, beaten
1⁄2 cup chopped cilantro leaves
1⁄4 cup heavy cream
Kosher salt, to taste
1. Melt 3 tbsp. butter in a 12" nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add chiles and garlic and cook, stirring frequently, until they begin to soften and brown lightly, about 3 minutes. Add remaining butter and tomatoes; cook, stirring occasionally, until tomatoes release their juices, about 6 minutes. Add eggs, 1⁄4 cup of the cilantro, cream, and kosher salt. Reduce heat to medium and slowly cook the eggs, stirring frequently with a wooden spoon, until soft curds form and the eggs just set, about 6 minutes.
2. Transfer eggs to a platter. Sprinkle remaining cilantro over eggs and serve hot, with toast.
SERVES 4
1 tsp of ginger
1/8 tsp of turmeric
1/2 tsp cumin
The ginger gets added while you saute the onions (I use spring onions if I have them handy). Then add the cilantro and tomotoes, and fry a minute or two longer. Finally add the egg mixture and the cumin.
Delicious!! The ginger and cumin really add a lot of depth and interest to the dish!!
1 tsp of ginger
1/8 tsp of turmeric
1/2 tsp cumin
The ginger gets added while you saute the onions (I use spring onions if I have them handy). Then add the cilantro and tomotoes, and fry a minute or two longer. Finally add the egg mixture and the cumin.
Delicious!! The ginger and cumin really add a lot of depth and interest to the dish!! Rating: