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+ servings
soft scrambled eggs sandwiched between toasted bread

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 anshie


  • 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


  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