Best 3 Akoori Eggs Parsi Scrambled Eggs Recipes

**Akoori Eggs: A Parsi Delight**

Akoori is a classic Parsi dish that is made with scrambled eggs, onions, tomatoes, and spices. It is a simple yet flavorful dish that can be enjoyed for breakfast, lunch, or dinner. This versatile dish can be customized to taste, with the addition of vegetables, cheese, or meat.

This article provides three variations of the Akoori recipe:

- **Classic Akoori:** This recipe is a basic introduction to the dish, featuring eggs, onions, tomatoes, and spices.

- **Vegetable Akoori:** This variation adds colorful vegetables like bell peppers, carrots, and peas to the mix, making it a more substantial meal.

- **Cheese Akoori:** This version incorporates grated cheese, adding a creamy and gooey texture to the dish.

All three recipes include step-by-step instructions and cooking tips to ensure a delicious and satisfying meal. Whether you're a fan of traditional Parsi cuisine or simply looking for a quick and easy egg dish, Akoori is sure to become a new favorite.

Let's cook with our recipes!

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

Ingredients

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

AKOORI - PARSI SCRAMBLED EGGS

Akoori - Parsi Scrambled Eggs image

Make and share this Akoori - Parsi Scrambled Eggs recipe from Food.com.

Provided by Coasty

Categories Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 eggs
4 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 spring onions, sliced
3 chilies, chopped
1 teaspoon ginger, grated
2 tablespoons ghee
1/8 teaspoon turmeric
2 tablespoons coriander, chopped
1 tomatoes, ripe & diced
1/2 teaspoon cumin

Steps:

Beat eggs and milk together adding salt and pepper.
Heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft.
Add the turmeric, coriander and tomato and fry a further 2 minutes
Turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry, the eggs should just be cooked.
Serve with chapatis and sprinkle with chopped coriander.

AKOORI - SCRAMBLED EGGS (PARSI)

Akoori - Scrambled Eggs (Parsi) image

Make and share this Akoori - Scrambled Eggs (Parsi) recipe from Food.com.

Provided by Girl from India

Categories Lunch/Snacks

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 -8 eggs
4 tablespoons milk
salt
1/4 teaspoon ground black pepper
2 tablespoons ghee or 2 tablespoons butter
6 spring onions or 2 small white onions, finely chopped
2 -3 fresh red chilies or 2 -3 green chilies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomatoes, peeled and diced,optional
1/2 teaspoon ground cumin
chopped tomato
1 sprig fresh cilantro or 1 sprig coriander leaves

Steps:

Beat eggs until well mixed.
Add the milk, salt and pepper.
Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
Turn on to a serving plate and garnish with tomato and coriander.
Serve with chapatis, parathas or toasted bread.
I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.

Nutrition Facts : Calories 200, Fat 14.7, SaturatedFat 6.7, Cholesterol 335.8, Sodium 120.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.1, Protein 11.2

Tips:

Use fresh, high-quality eggs. This will make a big difference in the taste and texture of your akoori.
Don't overcook the eggs. Akoori should be cooked until it is just set, but still slightly runny.
Add your spices and vegetables at the end of cooking. This will help to preserve their flavor and prevent them from burning.
Serve akoori immediately. It is best enjoyed fresh and hot.
Garnish with fresh cilantro or chopped green onions. This will add a pop of color and flavor.
Add a dollop of yogurt or sour cream for extra richness.

Conclusion:

Akoori is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and spices, and it can be tailored to your own personal taste. With its simple ingredients and quick cooking time, akoori is a perfect meal for busy weeknights.