Parsee Eggs

• 2 tablespoons butter
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 teaspoon cumin seed
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 red chili, finely chopped
• 2 tomatoes, seeds removed, finely chopped
• 6 eggs
• 50 ml double cream
• 1 tablespoon chopped fresh coriander
• 4 slices buttered toast, to serve

1. Melt the butter in a frying pan and fry the onion and garlic for 4-5 minutes, or until soft.
2. Add the spices and chilli and cook for a further 4-5 minutes, or until fragrant and well combined.
3. Be careful not to burn the chili or garlic!
4. Add the tomatoes and cook for a further 3-4 minutes, or until softened.
5. 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.
6. Stir in the coriander.
7. Spoon the eggs onto the toast to serve.

butter, onion, garlic, cumin, ground turmeric, curry powder, red chili, tomatoes, eggs, cream, fresh coriander, buttered toast

Taken from www.food.com/recipe/parsee-eggs-484896 (may not work)