15 minute meal: Parsi eggs

PARSI EGGS

6 eggs
1/4 cup milk
Salt and pepper to taste
2 tbsp butter or canola oil
6 spring onions, finely chopped
1-2 tsp sambal oeleck
1 tsp finely grated root ginger
1/4 tsp turmeric
Beat the eggs in a large bowl until well combined. Whisk in the milk, salt and pepper.
Heat the butter or oil in a large frying pan. Saute the spring onions, sambal oeleck and ginger, until soft. Add the turmeric, then stir in the egg mixture, lifting the eggs from the bottom as they start to set. Cook until creamy. Turn on to a serving plate.
Great garnished with chopped coriander leaves and tomato wedges and served with chapati and a salad. - Serves 4