Akuri on Toast (Parsi-style Scrambled Egg)
Akuri is a creamy yet mildly spicy twist on scrambled eggs, enjoyed by the Parsi community in India. It boasts a mix of textures between the egg’s slightly runny consistency and the soft vegetables and a combination of spices that complements the egg’s subtle flavors.
Enjoy Akuri for breakfast alongside a warm slice of toast, with parathas or dosas.
Akuri on Toast (Parsi-style Scrambled Egg)
Ingredients
- 4 whole eggs organic
- 3 tablespoons cream
- 1 tomato chopped
- 1 teaspoon ginger chopped
- 1 teaspoon coriander finely chopped
- 1 onion finely chopped
- salt to taste
- 1 tablespoon oil
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
Instructions
- 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!
Notes
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