Sunday morning I made a big batch of this egg dish called Parsi Egg Curry, or “ekoori”.  My Dad learned to make it when he lived in Singapore in the 80s, and it’s been an extended family staple ever since.  There are various versions, but this is how I made it…

Saute the following until soft:

• chopped onion
• fresh garlic, minced
• fresh ginger, minced
• fresh chiles, minced.  I usually use jalapeno or serrano.
• this time I used fresh tumeric root, minced, since I happened to find some.  Very groovy stuff.  Turned my hands totally yellow, but very good flavor.

Throw in

• ground tumerix (if not using fresh)
• ground coriander (don’t be shy.  I used maybe 3 tbl.)
• ground black pepper and salt to taste
• fresh cilantro, coarsely chopped

Then scramble and toss in some eggs.  Cook as you would scrambled eggs. 

It goes really well with pastries and some kind of breakfast meat.  Growing up we always had Russian coffee cake (yeast risen, heavy on the cream cheese and blueberries or peaches) and corned beef hash.  This weekend I served linguica and raisin bread, which worked out well.

Enjoy.  It’s really easy to make, and very flashy as a brunch dish.