Akoori Parsi Scrambled Eggs
Bring a burst of vibrant flavors to your breakfast table with Akoori, a Parsi-style scrambled eggs recipe that transforms humble ingredients into a rich, aromatic dish. This Indian twist on classic scrambled eggs features a medley of finely chopped onions, tomatoes, and green chilies, sautéed with warm spices like turmeric, cumin, and chili powder for a beautifully spiced base. The eggs are gently cooked to a creamy perfection—thanks to a splash of milk—and finished with a garnish of fresh cilantro for a refreshing touch. Quick and easy, it’s ready in just 20 minutes and pairs perfectly with buttered toast or traditional pav. Perfect for brunch or a light dinner, this dish is a must-try for any eggs enthusiast!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons butter
- 1 medium, finely chopped onion
- 1 medium, finely chopped tomato
- 2 small, finely chopped green chilies
- 2 tablespoons, finely chopped fresh cilantro leaves
- 2 cloves, finely minced garlic
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground cumin
- 0.25 teaspoons red chili powder
- 2 tablespoons milk
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons black pepper
Instructions
Crack the eggs into a medium-sized bowl. Add milk, salt, and black pepper. Whisk well until the mixture is light and frothy.
Heat a non-stick skillet over medium heat and melt the butter.
Once the butter is hot, add the chopped onions. Sauté for about 3-4 minutes until they turn soft and translucent.
Add the minced garlic and green chilies to the skillet. Cook for another 1-2 minutes until fragrant.
Stir in the turmeric, ground cumin, and red chili powder. Mix well to combine the spices with the onion mixture.
Add the chopped tomato and cook for 2-3 minutes or until the tomatoes soften and begin to break down.
Reduce the heat to low and pour the whisked egg mixture into the skillet. Gently stir the mixture using a spatula, scraping the sides and bottom of the pan as the eggs cook.
Continue to cook the eggs on low heat, stirring frequently, until the scramble reaches a creamy texture. Avoid overcooking for the best results.
Stir in the fresh cilantro just before turning off the heat.
Serve hot, alongside buttered toast or pav (Indian bread rolls).
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 2957 mg | 129% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 21.1 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 304 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
