Akuri – Parsi style scrambled eggs is a dish that I fall back on for a quick, delicious breakfast. Soft, juicy eggs bursting with flavor in every bite. This is THE egg breakfast you want. Everyday.
One of the reasons I keep easy egg recipes in my repertoire is because of the fact that eggs are quick to cook. Also, I like them. A lot. Need proof ? Check out these other quick and delicious eggs recipes : Dim Posto ; Egg Curry ; Minty Egg Curry ; Spicy Skillet Eggs ; Egg Bhurji. Eggs are versatile and people mostly do like eating them. Since eggs adapt to various cooking styles and techniques they are universally accepted as easy to cook food. Which brings me to today’s recipe : Akuri – parsi style Scrambled eggs.
Cilantro, chopped garlic, fresh ginger, finely chopped fried onion & green chilies make the base of a really good Akuri. As is always the case with an everyday recipe, every family has its twist. However, some school of thoughts say that Akuri is made with tomatoes and some say it is made with potatoes in it. There are also some versions that are sweet and savory – like the Baruchi Akuri .
So what should you do? Do what pleases you. After all food is about you and who you are cooking it for.
What are the differences and similarities between Akuri, scrambled eggs and egg bhurji?
This question gets asked a lot. Yes, you are essentially making scrambled eggs – some with spices, some without. Other than that, there are differences between the three. For example, the scrambled eggs are made with the addition of only salt and pepper and sometimes cheese. Bhurji and Akuri on the other hand, are cooked with a lot of add ins and spices. Burji is cooked to a really dry consistency. However in an Akuri, the eggs are juicy, fluffy, soft – just like in a French Style egg scramble.
This is one of the iconic dishes in Parsi ( Parsee ) cuisine and is much loved across the country. Serve Akuri on toast because that’s how it is traditionally eaten and served. However, since I eat gluten free I eat it on a cassava flour flat bread.
Each recipe in our menu this month features eggs and our host this month is Carol Borchardt at From A Chef’s Kitchen. Come along and see all of these delicious dishes that feature eggs!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
A Spring EggstravaganzaBreakfast
- Avocado Toast with Bacon and Egg on Naan – Creative Culinary
- Akuri – Parsi Style Scrambled Eggs – Spice Roots
- Cheesy Hash Brown Egg Nests – Mother Would Know
- Deviled Eggs with Gremolata – Sarahís Cucina Bella
- Raspberry Brioche Crescents – The Redhead Baker
- Huevos Rancheros – Karenís Kitchen Stories
- ProvenÁal Baked Eggs and Potatoes – The Heritage Cook
- Shakshuka – OMG Yummy
- Arugula Egg and Asparagus Salad with Creamy Lemon Vinaigrette – From A Chefís Kitchen
- Double Baked Artichoke – Gruyere Souffle – The Wimpy Vegetarian
Akuri – Parsi Style Scrambled Eggs
Akuri is a wonderful testament for East meets West cuisine. You have the perfectly cooked scrambled eggs with delightful spices and add ins. Play around with the ingredients and enjoy your own personalized Akuri.
- 3 tbsp cooking oil
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 c small diced white onion
- 2 tsp grated ginger
- 2 tsp garlic paste approx. 2 cloves
- 2 finely chopped thai chilis approx. 1 tsp
- 1/2 c chopped tomatoes no seeds or pulp
- 3 tbsp chopped cilantro
- 6 Eggs
- 2 tbsp water
- salt to taste
Heat a 10 inch pan and add the oil in.
Add in cumin seeds and cook for a few seconds.
Add in the onions and cook until browned
Add in the ginger, garlic and chillies . Cook until garlic browns slightly
Next add the turmeric and salt. Then tip in the tomatoes.
While the tomatoes are cooking, whisk the eggs along with the water.Make sure the whites and yolks are well combined. Add in some salt to season
Cook the tomatoes until the moisture evaporates. Remove from heat
Add the whisked eggs to the tomato and onion mixture. Place the pan back on very low heat
Stir slowly with a silicone spatula. As soon as curds of eggs begin to form, shift from stirring to folding the curds over on themselves
As soon as most of the liquid from eggs dries up, remove the pan from heat and allow the eggs to finish cooking
Serve with a cup of chai and bread of your choice