Curries Indian Starters Vegetarian

Parsi eggs


  • 1tbsp light olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 red chilli, finely chopped
  • 2 large tomatoes, chopped
  • Half a cup of frozen peas
  • 6 eggs, beaten
  • Salt and white pepper
  • Splash of cream (optional)
  • 1 tbsp chopped coriander or parsley (optional)


In a non-stick frying pan, heat the oil and fry the onion, garlic and cumin seeds over a medium heat, stirring occasionally, until soft and golden.

Add the turmeric, curry powder and chilli (you can use a pinch of chilli flakes instead) and stir well.

Next, add the tomatoes and peas and fry for a few minutes until the tomatoes have softened and the peas have defrosted.

Turn the heat down and add the eggs and seasoning. Cook, stirring over a low heat until the egg is just cooked through. It’s worth taking your time here as the eggs will be nice and creamy. Once the eggs are cooked, add the cream and fresh herbs if using and serve at once.

Great on their own or with potato wedges.

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