Parsi Eggs

• 4 tbsp butter
• 4 scallions, thinly sliced
• 1 tsp peeled, grated fresh ginger
• 1 large fresh hot red or green chile, seeded and minced
• 2 tsp curry powder
• 4 tomatoes, seeded and chopped
• 8 large eggs
• 2 tbsp whole milk
• Salt and freshly ground black pepper
• 2 tbsp chopped cilantro

1. Melt 2 tbsp butter in a large nonstick frying pan over low heat.
2. Add the scallions, ginger, and chile and cook, stirring occasionally, for 2 minutes.
3. Stir in the curry powder.
4. Add the tomatoes and cook for 1 minute.
5. Transfer to a plate.
6. Add the remaining 2 tbsp butter to the pan and melt.
7. Whisk the eggs and milk together, and season with salt and pepper.
8. Pour into the pan and stir until scrambled and almost set.
9. Add the vegetables, stir well, and cook until just set.
10. Sprinkle with cilantro and serve at once.
11. Variation:
12. Parsi Turkey Bacon and Eggs:
13. Add 4 oz (115g) cooked diced turkey bacon to the pan in step

butter, scallions, ginger, green chile, curry powder, tomatoes, eggs, milk, salt, cilantro

Taken from www.cookstr.com/recipes/parsi-eggs (may not work)