Parsi-Style Scrambled Eggs

By lorik

Ingredients

• 4 tbsp. unsalted butter
• 1 small white onion, finely chopped
• 2 serrano chiles, stemmed, seeded, and finely chopped
• 2 cloves garlic, finely chopped
• 2 plum tomatoes, cored and chopped
• 8 eggs, beaten
• 1 ⁄2 cup chopped cilantro leaves
• 1 ⁄4 cup heavy cream
• Kosher salt, to taste

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Melt 3 tbsp. butter in a 12" nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add chiles and garlic and cook, stirring frequently, until they begin to soften and brown lightly, about 3 minutes. Add remaining butter and tomatoes; cook, stirring occasionally, until tomatoes release their juices, about 6 minutes. Add eggs, 1⁄4 cup of the cilantro, cream, and kosher salt. Reduce heat to medium and slowly cook the eggs, stirring frequently with a wooden spoon, until soft curds form and the eggs just set, about 6 minutes.

Transfer eggs to a platter. Sprinkle remaining cilantro over eggs and serve hot, with toast.