Akoori (Indian scrambled eggs)

Akoori (Indian scrambled eggs)

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(7 ratings)

Prep: 10 mins Cook: 8 mins - 10 mins

Easy

Serves 4
Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal186
  • fat13g
  • saturates5g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein12g
  • salt0.3g
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Ingredients

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small red onion, finely chopped
  • 1 green or red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • ¼ tsp ground cumin
  • ¼ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • good pinch of turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 large tomatoes, deseeded and finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 7 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • small pack coriander, roughly chopped
  • 4 chapatis (or gluten-free alternative), lightly toasted, to serve

Method

  1. Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.

  2. Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.

  3. Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.

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Comments, questions and tips

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philinbrighton's picture
philinbrighton
24th Sep, 2016
5.05
I made this because we were looking to mix up our weekend breakfast routine. It was SO much better than I was expecting. The amount of spice was perfect for the eggs and didn't overwhelm them. I might add a bit more chilli next time just for a change though. Highly recommend.
samfoodie
25th Jun, 2016
5.05
Really nice for breakfast. Made my own flatbreads which are easy to make, for these I use Hugh Fearnley-Whittingstall recipe.
mandafers
28th May, 2015
5.05
Made this for my three year old and myself and we both really enjoyed it. I left out the red chilli but kept everything else the same. Nice balance of flavours, not spicy but you do get a nice bit of heat and kept us both going until teatime. Will definitely make this again.
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