Parsi Spiced Scrambled Eggs on Buttered Toast with Spiced Ketchup (V)

Get ready to cook

Method:

1. In a large pan, stir fry onions until lightly golden. Add Mughlai Butter Paste; stir fry for 1-2mins until fragrant. Add tomatoes; stir fry 1-2mins.

2. In a large bowl, whisk the eggs with the milk. Add eggs to pan; mix and stir over a low heat until scrambled. Mix in the chopped herbs.

3. For dressing, mix ketchup with Mughlai Butter Paste.

4. To serve, butter toast. Top with scrambled eggs and serve with ketchup on the side or drizzled over.

Ingredients:

150g Mughlai Butter Paste

300g finely diced white onion 

20 eggs

150ml milk or coconut milk

2 large tomatoes, seeded and finely diced

15g chopped coriander

15g chopped mint

20 slices toasted bread

150g butter

 

Dressing

125g ketchup

25g Mughlai Butter Paste 

Photo Credit: jeffreyw -  creative commons

About this dish

10 Portions

2 Medium

Serves:

Mughlai Butter Cardamom Paste

Chilli Rating:

Product:

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