Akuri Spiced Scrambled Eggs Recipes

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AKOORI (INDIAN SCRAMBLED EGGS)



Akoori (Indian scrambled eggs) image

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

Provided by Good Food team

Categories     Breakfast, Brunch, Lunch, Supper

Time 20m

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

AKURI (SPICED SCRAMBLED EGGS)



Akuri (Spiced Scrambled Eggs) image

This is an easy-to-make Anglo-Indian recipe for spiced scrambled eggs. Serve with chapatis or puris and some spiced vegetables. Recipe adapted from: "the vegetarian epicure, book two", by Anna Thomas.

Provided by lynnski LA

Categories     Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 eggs
1/4 cup milk
1/2 teaspoon salt
black pepper
3 tablespoons cilantro, chopped
3 tablespoons butter (or ghee)
1/2 onion, finely chopped
1 jalapeno chile, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon dried red pepper, crushed
1/2 teaspoon turmeric, ground1/2 teaspoon cumin, ground

Steps:

  • Beat the eggs lightly with the milk, salt, pepper and chopped cilantro.
  • Heat butter,or ghee, in a large skillet and saute the chopped onions until they begin to color.
  • Add the chiles, ginger, red pepper, turmeric and cumin.
  • Stir over medium heat for about 2 minutes.
  • Raise the heat slightly and pour in the beaten eggs.
  • Stir constantly until the eggs are just set but still creamy.
  • Serve immediately with chapatis.

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