Akoori (Indian Scrambled Eggs)
Serves
4
Prep Time
8 min
Cook Time
12 min
Print Recipe
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!
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.
Tips
Increase the heat of this dish by adding more green chilies.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 195 |
| Fat | 13 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 8 g |
| Fibre | 1 g |
| Sugars | 3 g |
| Protein | 13 g |
| Sodium | 285 mg |