This akuri recipe makes Parsi style scrambled eggs with tomato, coriander and green chillies. Also spelt akoori, these tasty scrambled eggs are often compared to egg bhurji, one of India’s most popular scrambled eggs dish, but whereas bhurji is flavoured with spices, akuri is fresh and fragrant thanks to its coriander, tomatoes, onions, and green chillies.
Our akuri recipe makes Parsi style scrambled eggs with tomato, coriander and green chillies. Also spelt akoori, these tasty scrambled eggs are often compared to egg bhurji, one of India’s most popular scrambled eggs dish, but whereas bhurji is flavoured with spices, akuri is fresh and fragrant thanks to its coriander, tomatoes, onions, and green chillies.
If you enjoyed the egg bhurji recipe we shared last year soon after we re-booted our Weekend Eggs series of quintessential eggs dishes from around the world, then you’re going to love this akuri recipe which makes a popular Parsi eggs breakfast dish.
“Akoori eggs are good for Sunday breakfast,” writes cookbook author Jeroo Mehta, whose Akoori recipe has inspired our own. “And may also be served on toast as a savoury and on biscuits or bite-sized pieces of toast as cocktail eats.”
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Now let me tell you about this akuri recipe for Parsi style scrambled eggs with tomato, coriander and green chillies.
Akuri Recipe for Parsi Style Scrambled Eggs with Tomato, Coriander and Green Chillies
Before we tell you about this akuri recipe for Parsi style scrambled eggs with tomato, coriander and green chillies, we wanted to tell you a little about Parsi cooking. While we’d been eating and cooking India’s diverse cuisines since we first started eating Indian food a few decades ago, we didn’t know a lot about Parsi cuisine.
It wasn’t until our friend Divya gave us a copy of Jeroo Mehta’s cookbook 101 Parsi Recipes that our eyes were opened to a culture, cuisine and culinary history, that up until then we’d known very little about. We’ve been slowly cooking our way through the cookbook ever since.
If you don’t know a lot about Parsi cuisine, it originated in ancient Persia and Zoroastrianism several thousand years ago. Persecuted for following their religion, Zoroastrians fled Persia in the 9th century, many settling in India, particularly in Gujarat, where locals called them Parsis.
Parsi cooking is therefore influenced by Persian cuisine as much as Indian cuisines, featuring dried fruits, nuts, saffron, turmeric, cinnamon, ginger, chillies, and garlic, as well as ingredients such as vinegar and jaggery.
As far as specialties go, eggs dishes feature heavily in the Parsi repertoire, eaten for breakfast and brunch, as well as lunch and dinner. There are plenty of omelettes, baked eggs, beaten eggs served atop vegetables such as spinach, okra and potatoes, and there are scrambled eggs such as this akuri recipe.
Just a few tips to making this akuri recipe for Parsi style scrambled eggs with tomato, coriander and green chillies.
Tips to Making this Akuri Recipe for Parsi Style Scrambled Eggs with Tomato, Coriander and Green Chillies
Firstly, don’t expect the full-on flavour explosion of egg bhurji, as this is a lighter scramble with no dried spices.
If you have a low heat tolerance, test the green chillies before committing the full amount to the dish.
Some green chillies can have a heat level like a capsicum, while others will have you fumbling for a glass of milk to calm your taste buds down.
For this akuri recipe, I only use the flesh of the tomatoes, not the seeds and their gel, as you risk having a soggy scrambled eggs as the gel turns to liquid.
Finally, I separate the eggs and whisk up the whites and gently fold in the yolks, as it gives a fluffier curd to the eggs.
Remember that the eggs will keep cooking a little more off the heat, so plate them when they’re nice and moist.
And as always, use a good silicone spatula to keep the eggs moving while cooking.
Akuri Recipe for Parsi Style Scrambled Eggs with Tomato, Coriander and Green Chillies
Ingredients
- 5 eggs large
- 100 g onions finely diced
- 2 tbsp coriander fresh, finely chopped
- 40 g green chillies finely chopped
- 100 g tomatoes flesh only, finely chopped
- ½ tsp salt or to taste
- 2 tbsp butter or ghee
Instructions
- Heat butter or ghee over medium heat and fry until translucent.
- Add 1/3 of the coriander, chillies and tomatoes to the pan and cook until softened. Remove pan from heat.
- Separate the eggs into a bowl for the yolks and one for the whites. Beat the whites until foamy. Beat the yolks and stir into the whites gently.
- Add the onions to the egg mixture. Place the pan with the chillies and tomatoes back on medium heat and add the egg mixture. Cook slowly, stirring all the time, until you have soft scrambled eggs. Mix through most of the coriander leaves (saving some for garnish) and salt to taste.
- Serve on toast or with any Indian bread.
Nutrition
Do let us know if you make this akuri recipe in the comments below as we’d love to know how it turns out for you.
