Akuri Recipe for Parsi Style Scrambled Eggs with Tomato, Coriander and Green Chillies
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.
- 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
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.
Calories: 298kcal | Carbohydrates: 10g | Protein: 15g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 439mg | Sodium: 913mg | Potassium: 436mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1478IU | Vitamin C: 24mg | Calcium: 107mg | Iron: 3mg