Authentic Parsi Akuri on Buttered Toast
A classic Parsi-style scrambled egg dish cooked with crisp onions, juicy tomatoes, and fragrant spices. Perfectly creamy and gently spiced, it makes for a delightful breakfast served alongside golden buttered toast.
25min
Total Time
2
Servings
Parsi
Cuisine
Recipe
1
Crack the eggs into a bowl, add a pinch of salt, and lightly whisk them with a fork until just combined; do not over-beat.
2
Heat ghee or butter in a pan over medium heat. Add the chopped onions and sauté until translucent and soft.
3
Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw aroma disappears.
4
Add the chopped tomatoes, turmeric powder, red chili powder, and cumin powder. Cook until the tomatoes turn soft and release their natural oils.
5
Pour in the whisked eggs and reduce the heat to low. Let them sit for a few seconds before gently folding with a spatula.
6
Stir continuously for a soft-scrambled consistency, ensuring the eggs remain creamy and moist rather than dry.
7
Garnish generously with fresh coriander leaves and remove from heat immediately.
8
Serve the hot, spiced akuri immediately alongside warm buttered toast.
Ingredients
4 large farm-fresh eggs
2 tablespoons pure ghee or butter
1 large onion, finely chopped
2 ripe tomatoes, finely chopped
2 green chilies, finely minced
1/2 teaspoon ginger-garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
A handful of fresh coriander leaves, finely chopped
Salt to taste
4 slices of crusty white bread, buttered and toasted
*This AI-generated recipe may contain inaccuracies.