30 minutes
Sunday Brunch Parsi Eggs
Serves: 4 PeopleFeatured on Sunday Brunch, this vibrant Parsi Eggs recipe from chef Simon Rimmer combines gently spiced tomatoes, creamy scrambled St. Ewe Original Large Eggs and fresh coriander. Served on buttery toast, it's a comforting brunch dish bursting with flavour and perfect for lazy weekend mornings.
As seen on Sunday Brunch. Made with St. Ewe Rich Yolk eggs.
Instructions
- - Step 1Soften the aromatics - Melt the butter in a large non-stick frying pan over a medium-low heat. Add the finely diced onion and crushed garlic, cooking gently for 6-8 minutes until softened, sweet and translucent, stirring occasionally to prevent colouring.
- - Step 2Toast the spices - Add the cumin seeds, ground turmeric and curry powder to the pan. Stir continuously for around 3-4 minutes, allowing the spices to toast and release their aromas while coating the onions evenly.
- - Step 3Create the tomato base - Stir in the chopped, deseeded tomatoes and cook for a further 3-4 minutes until they begin to soften and break down, creating a rich, fragrant base. Add the chopped red chilli and mix through.
- - Step 4Prepare the eggs - In a bowl, whisk together St. Ewe Original Large Eggs and double cream until fully combined. Season lightly with salt and freshly ground black pepper.
- - Step 5Scramble gently - Reduce the heat to low and pour the egg mixture into the pan. Stir continuously using a spatula, folding the eggs through the spiced tomato mixture. Continue cooking gently until the eggs are softly scrambled and just holding their shape.
- - Step 6Finish and serve - Stir through the chopped coriander, then divide between four slices of buttered toast. Finish with an extra scattering of coriander and serve immediately while warm.
Ingredients
- 6 Original Large Egg
- 50 ml Double Cream
- 1 Red Onion Finely Chopped or Sliced
- 2 Garlic Clove Finely Chopped or Sliced
- 1 Red Chilli Finely Chopped or Sliced
- 1 tsp. Cumin Seeds
- 1 tsp. Tumeric
- 1 tsp. Curry Powder
- 2 Chopped Tomatoes Finely Chopped or Sliced
- 1 Tbsp. Coriander Chopped
- 2 Tbsp. Salted Butter
- 4 Toast
