Indian Scrambled Eggs
Weekend breakfasts in our home often meant a big dish of Akoori, spiced scrambled eggs with onions and tomatoes, piled high on buttered toast. The dish is of Parsi origin and much loved by Mumbaiites.
NotesAkoori is wonderful as a filling for a wrap or stuffed into pita bread.
Serves4 to 6
Total Timeunder 15 minutes
Dietary Considerationgluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch, lunch
Taste and Texturecreamy, hot & spicy, savory, spiced
- 8 eggs
- 1 tsp (5 mL) salt or to taste
- ¼ tsp (1 mL) freshly ground black pepper
- 3 tbsp (45 mL) vegetable oil
- 1 tsp (5 mL) cumin seeds
- 1 cup (250 mL) chopped onion
- 2 tsp (10 mL) finely chopped green chilies, preferably serranos
- 1 cup (250 mL) chopped tomato
- ½ tsp (2 mL) cayenne pepper
- ¼ tsp (1 mL) turmeric
- ¼ cup (50 mL) cilantro, chopped
- Tomato wedges, for garnish
- Cilantro sprigs, for garnish
In a bowl, gently whisk eggs, salt and pepper. Do not beat.
In a large skillet, heat oil over medium-high heat and add cumin seeds. Stir in onion and green chilies and sautê until golden, 3 to 4 minutes.
Add tomato and sautê, stirring continuously, for 1 minute. Stir in cayenne, turmeric and cilantro. Cook for 1 minute longer. Reduce heat to medium-low and slowly add egg mixture. Cook, stirring gently, until eggs are soft and creamy, 3 to 4 minutes. Do not overcook.
Serve garnished with tomato wedges and cilantro sprigs.
2004 Suneeta Vaswani