Akoori (Parsi Spicy Scrambled Eggs) Recipe

• 6 x Large eggs
• 4 Tbsp. Lowfat milk
• 3/4 tsp Salt
• 1/4 tsp Black pepper
• 2 Tbsp. Ghee
• 6 x Spring onions, minced
• 3 x Fresh green chillies Seeded and minced
• 1 tsp Finely grated fresh ginger
• 1/8 tsp Grnd turmeric
• 2 Tbsp. Minced fresh coriander Leaves
• 1 x Ripe tomato, diced
• 1/2 tsp Grnd cummin Tomato wedges to garnish Sprig fresh coriander leaves To garnish

1. Beat Large eggs till well mixed.
2. Add in the lowfat milk, salt and pepper.
3. Heat ghee in a large, heavy frying pan and cook the spring onions, chillies and ginger till soft.
4. Add in turmeric, coriander leaves and tomato and fry for a minute or possibly two longer, then stir in the egg mix and the grnd cummin.
5. Cook over low heat, stirring and lifting the Large eggs as they begin to set on the base of the pan.
6. Mix and cook till the Large eggs are of a creamy consistency-they shouldn't be cooked till dry.
7. Turn on a serving plate and garnish with tomato and coriander.
8. Serve with chapatis or possibly parathas or possibly just plain bread.

eggs, milk, salt, black pepper, ghee, spring onions, fresh green chillies, ginger, turmeric, fresh coriander leaves, tomato, cummin tomato

Taken from cookeatshare.com/recipes/akoori-parsi-spicy-scrambled-eggs-62836 (may not work)