Akuri - Masala Scrambled Eggs

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Akuri - Masala Scrambled Eggs

Cuisine: Indian
Prep time: 5 minutes
Cook time: 5 minutes
Serving size: 2 (main dish)
Difficulty: easy

These spiced eggs were introduced by the Parsi community when they came to India from Iran. It is my daughter’s favourite meal to wake up to. You can have it for breakfast or it makes for a quick and easy meal for lunch or dinner with pantry ingredients. Our preference is to eat it on Sunday mornings with fresh onion bread made by my husband.

Ingredients

• 4 eggs

• 1 cup red onions, finely chopped

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon chilli powder

• 1 teaspoon green chilli, finely chopped

• 1 cup coriander leaves, finely chopped

• 2 tablespoons oil

• salt and pepper to taste

Method

1. Crack the eggs in a bowl. Add the green chillies, coriander and salt. Whisk until combined.

2. Heat the oil in a medium-sized pan on medium heat. Once the oil is heated add the onions and saute until soft and golden

3. Add the turmeric and chilli powder, and stir until spices are evenly coated in oil

4. Add the egg mixture and stir occasionally until eggs are cooked but not dry

   note: leave the eggs slightly runny as they continue to cook

5. Serve hot with buttered toast.