Parsi Spiced Scrambled Eggs on Buttered Toast with Spiced Ketchup (V)
Get ready to cook
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.
150g Mughlai Butter Paste
300g finely diced white onion
150ml milk or coconut milk
2 large tomatoes, seeded and finely diced
15g chopped coriander
15g chopped mint
20 slices toasted bread