Akuri Recipe (Parsi-style Scrambled Eggs)
User Reviews
5
Akuri Recipe (Parsi-style Scrambled Eggs)
Description
The Akuri recipe combines whisked eggs with a mix of finely chopped tomatoes, green finger chili, red onion, fresh cilantro, turmeric, chili powder, and salt. The vegetable and spice mixture is sautéed briefly in hot oil before adding the eggs, which are cooked on high heat while stirring occasionally to keep the scramble soft and tender. The turmeric and chili powder lend a warm, earthy spice profile balanced by the freshness of herbs and acidity from the tomato.
This preparation yields rich, creamy scrambled eggs with a generous inclusion of vegetables and mild heat. Serving the eggs on buttered toasted sourdough bread adds texture and makes for a filling meal. Grilled tomatoes on the side complement the eggs with a slightly smoky sweetness, highlighting the traditional serving style of this Parsi dish.
For the grilled tomatoes, halves are drizzled with olive oil and sprinkled with salt, then broiled or seared until tender and slightly caramelized. This side adds a juicy contrast to the creamy eggs when plated together. The dish is best served immediately while the eggs remain soft.
Ingredients
- 4 egg large
- 1 tomato medium size
- 1 finger chilli very finely chopped, green
- cilantro finely chopped, fresh, about 10 sprigs
- ½ red onion , finely chopped
- ½ teaspoon Turmeric ground
- pinch chilli powder , or more to taste (I used deggi mirch chilli powder)
- ½ teaspoon salt fine sea salt
- 2 tablespoons vegetable oil
To Serve (Optional)
- 2 lices sourdough bread toasted
- butter , for spreading
- cilantro leaves for garnish
- tomato grilled, halves
Instructions
- Things happen very quickly once the eggs hit the pan. So, be sure to have your toast and any other accompaniments ready before you start cooking.
- Crack the eggs into a small bowl and whisk well to combine.
- Cut the tomato in half, scoop out the seeds and discard. Finely chop the flesh and add to a mixing bowl along with the chopped chilli, cilantro, and red onion. Add the turmeric, chilli powder and salt. Then mix well.
- Heat a large frying pan or skillet over high heat. Once hot, add the vegetable oil and swirl to coat the base. When the oil is hot, tip in the tomato onion mix, Let the mixture sizzle for a minute, stirring often to ensure nothing burns.
- Add the whisked eggs and mix well. Count to five, then mix again. Repeat this, until the eggs are just cooked and still very soft. Remove your pan from the heat.
- Butter your toasted bread, and pile the eggs on top. Serve immediately, scattered with a few cilantro leaves.
Notes
- Use a fleshy tomato like San Marzano or Roma for the scramble.
- Prepare toast and any sides before cooking the eggs as they cook quickly.
- Grilled tomatoes can be made by broiling tomato halves with olive oil and salt for 10 minutes or searing in a pan.
- This recipe is adapted from the Dishoom cookbook, capturing the authentic Parsi style of Akuri.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 327mg | 109% |
| Sodium | 788mg | 33% |
| Potassium | 346mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1325IU | 27% |
| Vitamin C | 15mg | 17% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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