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Parsi Scrambled Eggs

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Scrambled eggs with an Indian flavor, Parsi scrambled eggs

4 eggs.
2 tbsp. full cream milk.
Salt and pepper to season.
1 onion, finely chopped.
¼ tsp cumin powder.
¼ tsp turmeric powder.
2 green chilies.
1 tsp grated ginger.
A handful of chopped coriander.
4 medium cherry tomatoes, halved.

Whisk the eggs and the milk in a bowl, till well combined and set aside.
Heat some oil in a pan, add the onions and sauté until transparent.
Add the cumin powder, seasoning, turmeric powder, chilies, garlic, and chopped coriander.
Allow cooking for about 2 – 3 minutes, to allow the spices to infuse.
Add the halved cherry tomatoes and allow to cook until the tomatoes start to soften
Pour in the egg mixture, stirring gently, and bring the mixture in towards the center of the pan.
Carry on doing this till there is no more runny egg mixture.
Remove from the heat and serve immediately.

Prepared, tried, and tested Bobby Swanson

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