‘Akuri’ Parsi Spiced Scrambled Eggs

Oh my goodness, please forgive this photograph. I fear that the cross-cultural merging here of Parsi eggs and Italian ciabatta is maybe a step too far for most traditionalists. In my defence, these eggs were cooked on a bright winter morning during lockdown. We were trying to limit our shopping and our stocks of various things (read: Humza Frozen Paratha) were running low (yet the frozen ciabatta stocks were still high!)  

This is the great thing about Parsi Spiced Scrambled Eggs though. Even if your store cupboard is running low, it will sort a hearty breakfast … lunch … tea. As long as you have good supplies of a few key spices then all you need is an onion and eggs. If you’ve got a tomato or fresh coriander well, it’s a bonus, but Parsi Spice Scrambled Eggs is one of those brilliant and comforting dishes which will delight even when not made to the letter.


2tbsp neutral oil (eg vegetable oil)
1 onion, diced
1 tomato, diced
¼ tsp ground cumin
½ tsp kashmiri chilli
1 tsp turmeric
5 eggs
To garnish: fresh coriander


Heat the oil in a large frying pan. Add the onion and tomatoes, and cook on a medium-low heat until the onion is soft and the tomato is jammy.

Stir in the ground cumin, Kashmiri chilli and turmeric and cook for 1 minute, until fragrant.

Meanwhile, break the eggs in a jug. Season with salt and stir with a fork.

Tip the eggs into the pan with the onion, tomato and spices and stir gently with a wooden spoon, until you’ve cooked the scrambled eggs to the kind of consistency you enjoy. Garnish with fresh coriander and serve – either on toast (ciabatta!!) or, more traditionally, with roti or paratha.

spices used

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