Parsi Scrambled Eggs (Akoori)

Ready in:
 Under 15 Mins

  • 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
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    Toast some bread, whatever kind you like and butter generously. Serve the eggs on the buttered toast.

Parsi Scrambled Eggs (Akoori) was taken from COOK VEGETARIAN

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