Servings
Font
Back
5.0 from 15 votes

Akuri Recipe (Parsi-style Scrambled Eggs)

Akuri is a popular Parsi dish of spiced scrambled eggs, commonly enjoyed for breakfast or brunch. This Parsi-style akuri recipe is easy to make and packed with flavour from simple ingredients.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2
Calories: 277 kcal
Course: Breakfast
Cuisine: Indian , Persian

Ingredients

  • 4 large eggs
  • 1 medium tomato*
  • 1 green finger chilli , very finely chopped
  • handful fresh cilantro (about 10 sprigs) , finely chopped
  • ½ red onion , finely chopped
  • ½ teaspoon ground turmeric
  • pinch chilli powder , or more to taste (I used deggi mirch chilli powder)
  • ½ teaspoon fine sea salt
  • 2 tablespoons vegetable oil
To Serve (Optional)
  • 2 lices toasted sourdough
  • butter , for spreading
  • cilantro leaves for garnish
  • grilled tomato halves*

Instructions

    Cup of Yum
  1. 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.
  2. Crack the eggs into a small bowl and whisk well to combine.
  3. 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.
  4. 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.
  5. 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.
  6. Butter your toasted bread, and pile the eggs on top. Serve immediately, scattered with a few cilantro leaves.

Notes

  •  
  • This akuri recipe is adapted from the one in the Dishoom cookbook.
  • I used a medium-sized San Marzano tomato in the scrambled eggs, but any fleshy tomato, like a Roma tomato, works well.

  • At Dishoom, where I first tasted this amazing dish, they serve their soft scrambled eggs with grilled tomato on the side. If you want to do the same:

    Heat your broiler (grill) to high. Place two tomato halves on a baking sheet, cut side up, drizzle with olive oil and sprinkle with salt flakes. Then broil (grill) for 10 minutes. Alternatively, you can sear the tomatoes in a griddle pan.

  • Heat your broiler (grill) to high. Place two tomato halves on a baking sheet, cut side up, drizzle with olive oil and sprinkle with salt flakes. Then broil (grill) for 10 minutes.
  • Alternatively, you can sear the tomatoes in a griddle pan.

Nutrition Information

Calories 277kcal (14%) Carbohydrates 8g (3%) Protein 12g (24%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 10g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 327mg (109%) Sodium 788mg (33%) Potassium 346mg (10%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1325IU (27%) Vitamin C 15mg (17%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 277

% 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.