25

Akuri – Parsi Style Scrambled Eggs

soft scrambled eggs sandwiched between toasted bread

Share with:

FacebookTwitter

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.

Indian style soft scrambled eggs cooked in spices  & served with toasted bread and chai
Akuri & Toast
A simple and easy breakfast that gets eaten to the last bite, in moments.


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 Eggstravaganza

Breakfast Appetizer Bread Main Courses Side Dishes Desserts

 

soft scrambled eggs sandwiched between toasted bread
5 from 4 votes
Print

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.

Course Breakfast
Cuisine Indian
Keyword Akuri, Akuri on Toast, Scrambled Eggs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Author Ansh

Ingredients

  • 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

Instructions

  1. Heat a 10 inch pan and add the oil in.

  2. Add in cumin seeds and cook for a few seconds. 

  3. Add in the onions and cook until browned 

  4. Add in the ginger, garlic and chillies . Cook until garlic browns slightly

  5. Next add the turmeric and salt. Then tip in the tomatoes. 

  6. 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

  7. Cook the tomatoes until the moisture evaporates. Remove from heat

  8. Add the whisked eggs to the tomato and onion mixture. Place the pan back on very low heat

  9. 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

  10. As soon as most of the liquid from eggs dries up, remove the pan from heat and allow the eggs to finish cooking

  11. Serve with a cup of chai and bread of your choice

Share with:

FacebookTwitter

(Visited 404 times, 1 visits today)

Comments 25

    1. Post
      Author
  1. Oh gosh – I love the flavors in these so much. This are a new addition to my repertoire for sure. And would work for me for breakfast, lunch, or dinner!

    1. Post
      Author
  2. If this is anything like the first time I tried Shakshuka, I will love it—the spices sound wonderful, as does the fluffy outcome.

    1. Post
      Author
  3. Anshie, I cook this quite often. Interestingly I did not know of its Parsi origins so that’s new. Looks delicious. And that’s tonight’s dinner!

    1. Post
      Author
    1. Post
      Author

      An absolutely “must try”. Just having some additional choices for breakfast is wonderful. This was a great event, Thanks Carol!

    1. Post
      Author
    1. Post
      Author
    1. Post
      Author
  4. Juicy, fluffy eggs with add-ins and spices, on toast? I’m so in love with this dish, especially in the photo where it’s in a toasted bread sandwich. Since you’re gluten-free and probably don’t eat the toast you photographed, can I please have that batch? My beloved is a real scrambled eggs fan too, so he is going to go bananas over this. But I’m not sharing:)

    1. Post
      Author
  5. Wow, beautifully spiced eggs cooked in the soft French way, you’ve got my vote! Can’t wait to make these for The Artist!

    1. Post
      Author
    1. Post
      Author

      This was a wonderful event. Because I love eggs and because everyone came up with such delightful ideas! Thanks Karen!

    1. Post
      Author

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.