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Akuri on Toast (Parsi-style Scrambled Egg)
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
servings
Course:
Breakfast
Cuisine:
Indian
Ingredients
- 4 egg organic, whole
- 3 tablespoons cream
- 1 tomato chopped
- 1 teaspoon ginger chopped
- 1 teaspoon Coriander finely chopped
- 1 onion finely chopped
- salt to taste
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon red chili 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.
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