You’ll know by now that I’ve got a bit of a thing for eggs. Eggs are versatile, frugal, healthy and properly nourishing, and they really set you up for the day ahead. When I was in Bombay with the guys from London’s Dishoom restaurant, visiting the city’s Parsi cafés, I ate eggs in an entirely new way, fashioned into spicy omelettes, fries or scrambles with chillies, spices and onion. I noticed that many of the fading cafés and bakeries had old black-and-white photographs of body builders, and it was explained that the Iranis have a rich culture of body building, hence the penchant for eggs (many cafés dedicate whole sections on their menus to them). I gleaned this Parsi scrambled eggs recipe from Naved Nasir, Dishoom’s executive chef. It’s rich with restorative, medicinal turmeric (full with the antioxidant compound curcumin), and with chilli and coriander it’s the ideal breakfast for someone in need of perking up.