Akoori Scrambled Eggs Parsi

Dive into the vibrant flavors of Akoori Scrambled Eggs Parsi, a traditional Indian breakfast dish that’s a tantalizing twist on classic scrambled eggs. Bursting with the aromatic warmth of turmeric, cumin, and ginger, this creamy egg dish is elevated by the sweetness of sautéed onions, the tang of ripe tomatoes, and the heat of green chilies. Softly folded to perfection, Akoori delivers a luscious, spiced texture that pairs beautifully with buttery bread, crisp chapati, or toasted pao. Fresh cilantro adds a herbaceous brightness, while a squeeze of lime takes it to the next level of flavor. Ready in just 20 minutes, this quick and easy recipe is ideal for a hearty brunch or a cozy dinner, bringing a taste of Parsi heritage to your table.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 3

Ingredients

• 6 pieces Eggs
• 2 tablespoons Butter
• 1 medium, finely chopped Onion
• 1 medium, finely chopped Tomato
• 2 pieces, finely chopped Green chilies
• 2 cloves, minced Garlic
• 1 teaspoon, minced Fresh ginger
• 0.5 teaspoons Ground turmeric
• 0.5 teaspoons Ground cumin
• 0.5 teaspoons (or to taste) Salt
• 2 tablespoons, chopped Fresh cilantro
• 2 tablespoons Milk
• 1 piece (optional, for serving) Fresh lime

Directions

Step 1

Crack the eggs into a mixing bowl. Add the milk, salt, and a pinch of turmeric. Whisk until the mixture is well combined and slightly frothy. Set aside.

Step 2

Heat a large non-stick or heavy-bottomed pan over medium heat. Add the butter and let it melt.

Step 3

Once the butter is melted, add the finely chopped onions. Sauté the onions until they are soft and translucent, about 2 to 3 minutes.

Step 4

Add the minced garlic, ginger, and green chilies to the pan. Cook for another 1 minute until aromatic.

Step 5

Stir in the chopped tomatoes, turmeric, and ground cumin. Cook for 2 to 3 minutes until the tomatoes soften and the mixture thickens slightly.

Step 6

Lower the heat to medium-low. Give the whisked egg mixture one last stir, then pour it into the pan with the spiced tomato mixture.

Step 7

Using a spatula, gently fold and stir the eggs, cooking slowly to ensure they stay soft and creamy. Stir continuously, scraping the bottom of the pan to prevent sticking, for about 4 to 5 minutes or until the eggs are just set but still slightly runny.

Step 8

Remove the pan from the heat. Sprinkle chopped fresh cilantro over the akoori and gently mix.

Step 9

Serve the akoori hot with warm bread, chapati, or toasted pao. Squeeze fresh lime juice on top for an optional zing.

Nutrition Facts

Serving size	742.8 grams (742.8g)

Amount per serving	% Daily Value*
Calories	815

Total Fat 53.30g	68%
Saturated Fat 22.60g	113%
Polyunsaturated Fat 0.80g
Cholesterol 1185mg	395%
Sodium 2956mg	129%
Total Carbohydrate 41.80g	15%
Dietary Fiber 6.60g	24%
Total Sugars 22.70g
Protein 43.80g	88%

Vitamin D 264IU	1318%
Calcium 306mg	24%
Iron 9mg	48%
Potassium 1190mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 21.3%

Carbs: 20.3%