Parsi Akuri Masala Eggs with Toast

Ingredients

• 5 large eggs
• 1 tbsp butter
• 1 small onion, finely diced
• 1 small tomato, diced
• 1 small green chile, minced
• 1 tsp grated ginger
• 1/4 tsp turmeric
• 1/2 tsp ground cumin
• 2 tbsp chopped cilantro
• 1 tbsp milk or cream
• 4 slices sourdough or whole-grain toast
• 1 lemon wedge

Steps

1. Whisk the eggs with milk, a pinch of salt, and black pepper until fully combined; toast the bread just before serving.
2. Melt butter in a skillet over medium-low heat and cook onion for 3 minutes until soft but not browned.
3. Add tomato, chile, ginger, turmeric, and cumin and cook for 2 minutes until the tomato releases its juices.
4. Lower the heat and add the eggs. Stir slowly with a silicone spatula, sweeping the pan floor continuously.
5. Remove the pan when the eggs are softly curdled but still glossy; residual heat will finish them safely.
6. Fold in cilantro, taste for salt, and serve immediately over hot toast with lemon.

Allergen note: Contains egg, dairy, and wheat. Use dairy-free butter and gluten-free toast if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.