Recipes

Akoori (Indian Scrambled Eggs)

Akoori is an Indian scrambled egg dish that's perfect for breakfast or a weekend brunch. Green chillies and ginger root add some spice to the earthy flavours of turmeric and cumin, which is balanced out with fresh cilantro. Go ahead and whisk up a taste of India!
Serves 4
Prep Time 8 min
Cook Time 12 min

Ingredients

  • 2 tsp (10 mL) vegetable oil
  • ⅔ cup (170 mL) finely chopped onion
  • ⅔ cup (170 mL) chopped tomato
  • 1 tsp (5 mL) grated ginger root
  • 1-2 minced green chillies (or more to taste)
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground turmeric
  • 8 eggs
  • ¼ tsp (1.25 mL) salt
  • ¼ tsp (1.25 mL) pepper
  • 2 tbsp (30 mL) finely chopped cilantro or parsley

Instructions

  • Step 1

    Heat oil in large non-stick skillet over medium heat. Add onion; cook until soft, stirring frequently, about 6 minutes.

  • Step 2

    Stir in tomato, gingerroot, chilies, cumin and turmeric; cook for 2 minutes.

  • Step 3

    Whisk eggs, salt and pepper in medium bowl. Stir eggs into tomato mixture; add half of cilantro. Cook, stirring until soft, thick curds form.

  • Step 4

    Serve immediately, topped with remaining cilantro.

Nutrition Facts

Per serving
Calories195
Fat13 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate8 g
Fibre1 g
Sugars3 g
Protein13 g
Sodium285 mg