Akoori Eggs (Parsi Scrambled Eggs)

• 1 RawSpiceBar's Black salt, Chili & Cumin
• 6 pieces eggs
• 4 tablespoons milk
• 2 tablespoons butter or coconut oil
• 6 spring onions
• 2 resh red chilis (optional)
• 1 ripe tomato, diced

1. Beat the eggs until well mixed. Add milk and beat together.
2. Heat butter or oil in a large heavy pan, add the onions and cook until translucent. About 4-5 minutes. Add the chilis (if used) and RawSpiceBar's Black Salt, Chili and Cumin. Add the ginger and cook until fragrant, another 2-3 minutes.
3. Add chopped coriander (if desired) and tomato and saute for an additional 1-2 minutes. Stir in egg mixture and cook over low-heat, sitrring and lifting eggs as they begin to set on the base of the pan.
4. Cook until eggs are only of a cream consistencty. Do not let them cook until dry.
5. Turn onto a serving plate, garnish with tomato, coriander and a squeeze of lime.
6. Serve the Akoori Eggs (Parsi Scrambled Eggs) with hot toasted bread and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!

black salt, eggs, milk, butter, spring onions, red chilis, tomato

Taken from www.epicurious.com/recipes/member/views/akoori-eggs-parsi-scrambled-eggs-5791c249e69a2cc00d7cbbfc (may not work)