Eggs akuri. Perfectly fluffy and luxurious scrambled eggs with a touch of subtle spices. This spiced version of your favorite breakfast is the fastest and simplest way to start the day on a healthy note. Perfect with a side of grilled tomatoes and toasted sourdough!
It’s no secret that the delicious scrambled egg is one of the easiest breakfasts you could ever make. And obviously the healthiest way to start your day. I really love whipping up a good egg breakfast just because of the fact that they are healthy and super delicious.
Eggs akuri. This recipe is all about Indian style (parsi style to be exact) spiced scrambled eggs that’s super fluffy and made to perfection. Honestly, I’m obsessed with this easy to make egg recipe. The grilled tomatoes are totally optional in this recipe, but they take the dish to the next level. Toasted bread is a “must”, and the generous sprinkle of coriander leaves add that beautiful pop of color.
How To Make Eggs Akuri
This is actually your regular scrambled eggs but made super delicious with the addition of beautiful spices. Start with whisking the eggs really well until they are foamy. The secret to making the best scrambled eggs is obviously the whisking process and the gentle cooking technique. So, make sure you whisk them really well incorporating as much air as possible into the eggs.
Next up, heat a little oil and sauté some onions. When they are soft and translucent, you can add in ginger, garlic and tomatoes followed by a quick stir frying of spices. The ground spices that go into this eggs akuri include ground turmeric, ground coriander and red chili powder.
Once the spices are sautéed in oil, the whisked eggs go in alongside some chopped coriander or cilantro leaves. At this stage, make sure the pan is over low heat and gently move the eggs in the pan to cook them until creamy and a little runny. The gentle sautéing imparts the creamy texture to this akuri dish.
The scrambled eggs taste great with your favorite toasted bread, but I like to serve it with some grilled tomatoes. All you need to do is cut them in halves, drizzle the cut sides with olive oil and generous sprinkle of salt and pepper. Pop it under the grill until charred.
And done! Nutritious and satisfying eggs akuri to start your day!
More Egg Breakfast Recipes:
- Turkish Eggs | Cilbir
- Japanese Egg Salad Sandwich
- Sausage and Egg McMuffin
- One Pan Egg Toast - 2 Ways
- Shakshuka | Eggs in Spicy Tomato Sauce
- Korean Street Toast | Breakfast Egg Sandwich
- One Pan Breakfast with Sausages and Eggs
- Egg Bhurji | Anda Bhurji | Indian Scrambled Eggs
- Green Shakshuka
Eggs Akuri | Video
Ingredients
Scramble eggs:
- 4 eggs
- 1 tablespoon oil
- ¾ cup chopped onions
- 1 teaspoon minced ginger ginger paste
- 1 teaspoon minced garlic garlic paste
- 1 teaspoon chopped green chilies
- 1 large tomato chopped
- 1 teaspoon chopped coriander cilantro leaves
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground coriander coriander powder
- 1 teaspoon red chili powder
- Salt to taste
Grill tomatoes:
- 2 medium tomatoes cut in halves
- 1 tablespoon olive oil
- Salt and pepper to taste
To serve:
- Sourdough or your favorite bread toasted
- Coriander cilantro leaves
Instructions
Scramble eggs:
- Crack eggs into a bowl. Whisk until very foamy, and white and yolks are fully combined. Set aside.
- Heat oil in a large frying pan over medium-high heat.
- Add onions. Saute, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add ginger, garlic and green chilies. Saute, stirring occasionally, for 1 minute or until fragrant.
- Add tomatoes and coriander (cilantro) leaves. Season with salt.
Saute, stirring occasionally, for 3-4 minutes or until tomatoes are mushy. - Add ground turmeric, ground coriander and red chili powder. Saute, stirring, for 1 minute or until fragrant.
- Reduce heat to medium low. Add whisked eggs. Using a spatula, push the eggs from end of the pan to the other, gently and slowly, until the eggs are cooked but slightly runny and creamy. This will take about 4-5 minutes.
Grill tomatoes:
- Cut tomatoes into halves. Drizzle oil on the cut sides of the tomatoes. Season with salt and pepper. Grill for 8-10 minutes.
Serve:
- Divide eggs among 2 serving plates. Garnish with coriander (cilantro) leaves. Serve with grilled tomatoes and toasted bread.
Video
Notes
- For the vegan version of this recipe, substitute eggs with tofu
Nutrition
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