Akuri Masala ~ Parsi-Style Scrambled Eggs
Akuri is basically scrambled eggs with onions and spices and a healthy and quick breakfast dish. Be careful not to overcook the eggs. There is a very similar dish called egg bhurjee, which is also very popular in India
Ingredients
- 6 large eggs
- Salt
- 2 tablespoons (1 oz) unsalted butter
- 4 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 2 green chiles, deseeded and finely chopped
- 1/4 cup finely chopped onion
- 1/2 teaspoon red chile powder
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 2 tablespoons deseeded and finely chopped tomato
- 2 tablespoons chopped fresh cilantro leaves
- Sliced bread or toast, for serving
Instructions
- Break the eggs into a bowl and season with 1/2 teaspoon salt. Whisk the eggs thoroughly until frothy, taking plenty of time with this.
- In a medium skillet over medium heat, melt the butter. Add the garlic, ginger, green chiles, and onions and sauté until the onions are golden brown, 4 to 7 minutes. Add the ground spices and cook until fragrant, about 2 minutes more.
- Stir in the tomatoes and cook until they turn soft and release their juices, about 2 minutes.
- Pour in the egg mixture and allow it to cook for a minute, then gently scrape the sides of the skillet, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble until the eggs are cooked, but not overcooked, 2 to 4 minutes. They should be soft, slightly runny, and creamy, and not shredded into separate bits.
- Sprinkle over the chopped cilantro, mix well, and turn off the heat.
- Serve the akuri masala hot, with sliced bread or toast.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 6g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 251mg | Fiber: 2g | Sugar: 2g