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Akoori | Parsi Scrambled Eggs Recipe | Spicy Eggs For Breakfast
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RECIPE
INGREDIENTS
2 tablespoons ghee
200 grams onions, (about 2 medium onions), finely chopped
4 cloves garlic, finely chopped
2 green chillies, fresh, deseeded, finely chopped
100 grams tomato, (about 1 medium tomato), finely chopped
1 1⁄2 teaspoons salt, or to taste
1⁄2 teaspoon turmeric powder (haldi)
2 1⁄2 tablespoons coriander leaves, chopped
8 eggs, lightly beaten
COOKING METHOD
- Place a large heavy frying pan on medium heat; add ghee. Once hot, toss in onions and fry till softened and translucent. Add garlic, green chillies, and tomatoes, and sauté for about 1 minute before adding salt, turmeric, and coriander leaves. Cook for another 2 minutes.
- Remove pan from heat and set down. Pour in lightly beaten eggs, stirring vigorously to mix. The residual heat of the pan will start cooking the eggs.
- Place the pan back on the stove on low heat. Stir and cook for 9 to 11 minutes or till the eggs reach a consistency of creamy scrambled eggs – do not overcook and dry the eggs out. Check seasoning and add salt if needed.
- Remove from heat and spoon akoori into a serving dish. Serve with pao on the side.
- Place a large heavy frying pan on medium heat; add ghee. Once hot, toss in onions and fry till softened and translucent. Add garlic, green chillies, and tomatoes, and sauté for about 1 minute before adding salt, turmeric, and coriander leaves. Cook for another 2 minutes.
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