• In a bowl, whisk together the eggs, cream, salt and red chili powder until frothy.
• Heat up the oil in a frying pan. You can also use butter instead of oil or use a mix of the two.
• Fry the chopped onion until translucent and soft and then stir in the ginger, and turmeric powder.
• Next, add the chopped tomatoes and cook until softened and juicy, followed by the egg mixture.
• Cook for one minute then stir, scraping off the sides and leave to cook for 1 more minute and repeat the process. The egg is done when it's semi-soft and slightly runny, but not firm.
• Transfer your Parsi-style scrambled egg and garnish with chopped coriander.

Enjoy!