Scrambled eggs with chilli

Scrambled eggs with chilli

Scrambled eggs with chilli


  • Butter 45 g (11/2 oz)
  • Onion 1, medium-sized, peeled and finely chopped
  • Ginger 5-cm (1-in), peeled and finely chopped
  • Green chilli 1, finely chopped
  • Ground turmeric 1/2 tsp
  • Chopped coriander
  • leaves (cilantro) 11/2 Tbsp
  • Salt 1/2 tsp
  • Eggs 8, lightly beaten
  • Tomatoes 2, sliced
  • White bread 4 slices, toasted

This is a dish prepared by the Parsi community of western India. Serve it on freshly toasted bread for brunch.

Serves 4


  1. In a medium-sized pan, melt butter over moderate heat. When foam subsides, fry onion and ginger for 5–7 minutes or until onion is soft and translucent but not brown.
  2. Add chilli, turmeric, coriander leaves and salt. Stir well and cook mixture for 1 minute.
  3. Pour in beaten eggs, reduce heat to low and cook, stirring constantly, until they are softly scrambled.
  4. Place a slice of tomato on each slice of toast. Top with scrambled egg mixture and garnish as desired. Serve immediately.
  5. For alternative presentation, use a pastry cutter to cut desired shapes out of bread before topping with tomato slices and cooked eggs.

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