Akoori (Parsi Scrambled Eggs)
Sunday morning Akoori is a staple in many Parsi Households. The onion, light masalas and freshly roasted seeds put a delicious, exotic spin on your standard scrambled eggs. The onion mixture can even be made the night before, and you can simply heat and add eggs when required. My kids love this too (minus the fresh chillies)!
Preparation Time: 5 minutes / Cooking Time: 15 minutes
- 1 large brown onion
- 2 small tomatoes
- Good handful of fresh, washed coriander
- 8 eggs
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbl ghee or coconut oil
- 1 heaped tsp Garlic and Ginger Paste
- ½ tsp turmeric powder
- ½ tsp chilli powder
- 1/4 tsp pink salt (to taste)
- 2-4 chillies (optional)
- Finely chop the onion.
- Dice the tomatoes into 1cm cubes.
- Finely chop the coriander. NOTE – should be approx. 1/2 cup packed.
- Lightly beat the eggs in a bowl and set aside.
- Lightly crush the coriander, cumin and fennel seeds in a mortar and pestle
- Heat a wok/medium sized pan on medium heat. Add crushed seeds to the wok and dry roast for 1 minute. Transfer seeds to Mortar and pestle before they start to smoke/burn.
- Heat the ghee/coconut oil in the wok. Add the onions and fry for 5 minutes until golden brown. NOTE – If onions start to burn add a splash of water and continue to fry.
- Add the tomatoes and cook for further 5 minutes until softened.
- Add the garlic and ginger paste, turmeric powder and chilli powder. Fry for 2 minutes until fragrant.
- Reduce heat to low and add beaten eggs. Stir well to mix onion paste and eggs. Cook for 1-2 minutes, depending on how you like your scrambled eggs (soft or firm).
- Shut heat. Add salt, roasted seed mix and fresh chopped coriander. Stir gently until just combined.
- Top with fresh chopped chilli if you dare!
Serve on/with toast or chapatis.