Eggs On Tomatoes Parsi Style Recipes

EGGS ON TOMATOES PARSI STYLE

EGGS ON TOMATOES PARSI STYLE image

Yield 4 people

Number Of Ingredients 11

Ingredients

Tomatoes - about 5-6
Eggs - 5
Onion - 1
Green chillies - 2-3
Pepper corns - 1 T
Ginger-garlic paste - 1 tp
Red chilly (cayenne) powder - 1/2 tp
Pepper powder - 1/2-1 tp
Salt to taste
Sugar - a pinch
Parmesan cheese (optional)

Steps:

1. Chop the tomatoes extremely fine, or you could chop it up in the mixie. Make sure not to make a paste. 2. Chop onions and green chillies also very fine. 3. Take a shallow pan, add some oil, add pepper corns. The flame should be low. When they begin to pop, add onions and fry till they are a little translucent. Add ginger-garlic paste and fry for some more time. Then add green chilies. 4. Add the red chilly powder, pepper powder and fry for a few seconds. 5. Add chopped tomatoes. Add salt to taste and a pinch of sugar. Cook the tomatoes till they are almost dry. 6. While the tomatoes are cooking, in a bowl add the whites of the eggs. Beat till they are stiff. Then add the yolks. Beat again. The beaten eggs need to be quite stiff. Add a little salt to the eggs. 7. Once the tomatoes are almost dry, pour the eggs over them. They should cover the entire pan. 8. If you like, you can grate some cheese over it. Parmesan tastes very good, or you could use good old cheddar. 9. Cover the pan completely and let the eggs cook. If you like you can replace green chillies with green jalapeños. But if you use jalapeños, then add them just before you pour the eggs over the tomatoes.

AKOORI - SCRAMBLED EGGS (PARSI)

Akoori - Scrambled Eggs (Parsi) image

Make and share this Akoori - Scrambled Eggs (Parsi) recipe from Food.com.

Provided by Girl from India

Categories Lunch/Snacks

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 -8 eggs
4 tablespoons milk
salt
1/4 teaspoon ground black pepper
2 tablespoons ghee or 2 tablespoons butter
6 spring onions or 2 small white onions, finely chopped
2 -3 fresh red chilies or 2 -3 green chilies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomatoes, peeled and diced,optional
1/2 teaspoon ground cumin
chopped tomato
1 sprig fresh cilantro or 1 sprig coriander leaves

Steps:

Beat eggs until well mixed.
Add the milk, salt and pepper.
Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
Turn on to a serving plate and garnish with tomato and coriander.
Serve with chapatis, parathas or toasted bread.
I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.

Nutrition Facts : Calories 200, Fat 14.7, SaturatedFat 6.7, Cholesterol 335.8, Sodium 120.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.1, Protein 11.2

AKOORI - PARSI SCRAMBLED EGGS

Akoori - Parsi Scrambled Eggs image

Make and share this Akoori - Parsi Scrambled Eggs recipe from Food.com.

Provided by Coasty

Categories Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 eggs
4 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 spring onions, sliced
3 chilies, chopped
1 teaspoon ginger, grated
2 tablespoons ghee
1/8 teaspoon turmeric
2 tablespoons coriander, chopped
1 tomatoes, ripe & diced
1/2 teaspoon cumin

Steps:

Beat eggs and milk together adding salt and pepper.
Heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft.
Add the turmeric, coriander and tomato and fry a further 2 minutes
Turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry, the eggs should just be cooked.
Serve with chapatis and sprinkle with chopped coriander.

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