Spiced Scrambled Eggs with Tomato and Parsley

Crack the eggs into a bowl. Add milk or cream, cumin, paprika, chili flakes, salt, and pepper. Whisk until well combined.

Heat butter in a non-stick skillet over medium heat.

Add diced tomato and cook for 2 minutes, stirring occasionally, until softened.

Pour the egg mixture into the skillet.

Let the eggs sit for a few seconds, then gently stir with a spatula, scraping the bottom and folding the eggs over.

When eggs are just starting to set, stir in the chopped parsley.

Continue cooking and stirring until eggs are cooked to your desired consistency, about 2–3 minutes.

Meanwhile, toast the bread until golden brown.

Serve the scrambled eggs immediately on top of (or alongside) the toast.