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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

CostModerate

Easy

Total Timeunder 15 minutes

Dietary Considerationgluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch, lunch

Moodadventurous, stressed

Taste and Texturecreamy, hot & spicy, savory, spiced

Ingredients

  • 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

Instructions

  1. In a bowl, gently whisk eggs, salt and pepper. Do not beat.

  2. 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.

  3. 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.

  4. Serve garnished with tomato wedges and cilantro sprigs.

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i made this this morning! it's easy to make and delicious, with the portions & amount of seasonings simple to adjust to your personal preference. loved it!

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