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Parsi Scrambled Eggs (Akoori)

Serves: 4

Ready in: Under 15 Mins

Parsi Scrambled Eggs (Akoori) Recipe: Veggie Magazine

Ingredients:

6 large free-range eggs

a small dash of milk

1⁄2 tsp cumin seeds

2 tbsp butter

1 small onion, finely chopped

1 fresh chilli (depending on how hot you like) de-seeded and chopped

1⁄2 tsp finely grated fresh garlic

a pinch each of chilli powder and turmeric

1 handful coriander, chopped

1 ripe tomato, diced

sea salt

method:

  • Heat a frying pan with a little butter. Add the onion and fry for a couple of minutes until almost golden brown. Then add the garlic, cumin and chillies. Meanwhile beat the eggs with the milk and a little seasoning.
  • Add the turmeric, chilli powder and tomato to the pan and fry for a further minute or two until the tomato starts to break down. Add in the egg mixture.
  • Turn to a low to medium heat to cook – you want a nice creamy texture so don’t stir vigorously. When almost ready add in the coriander leaves and give a stir.
  • Toast some bread, whatever kind you like and butter generously. Serve the eggs on the buttered toast.
Print Recipe Recipe by Nina Wadia http://www.ninawadia.com

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