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Akoori (Indian scrambled eggs)

Akoori (Indian scrambled eggs)

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Rating: 5 out of 5.27 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal186
fat13g
saturates5g
carbs4g
sugars3g
fibre1g
protein12g
salt0.3g
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Ingredients

  • 1 tbsp butter
  • 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
  • good pinch of turmeric
  • 2 large tomatoes , deseeded and finely chopped
  • 7 eggs , beaten
  • small pack coriander , roughly chopped
  • 4 chapatis (or gluten-free alternative), lightly toasted, to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from May 2015, May 2015

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Rating: 5 out of 5.27 ratings
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