Akoori - Scrambled Eggs Indian-Style

Time to Cook: 
12 minutes
Time to Prepare: 
8 minutes
Number of Servings: 
Learn More About This Recipe +

Nutrients per serving:

Calories: 195

Fat: 13g

Saturated Fat: 3g

Trans Fat: 0g

Sodium: 285mg

Carbohydrate: 8g

Fibre: 1g

Sugars 3g

Protein: 13g

Make this dish your weekend brunch staple. Serve hot out of the pan over slices of buttered, toasted baguette. 


2 tsp vegetable oil    10 mL
2/3 cup  finely chopped onion 150 mL
2/3 cup chopped tomato 150 mL
1 tsp grated gingerroot 5 mL
1 to 2 minced green chilies (or more to taste) 1 to 2
1 tsp ground cumin 5 mL
1 tsp ground tumeric 5 mL
8 eggs 8
1/4 tsp salt 1.25 mL
1/4 tsp pepper 1.25 mL
2 tbsp  finely chopped cilantro or parsley    25 mL











Heat oil in large non-stick skillet over medium heat. Add onion; cook until soft, stirring frequently, about 6 minutes.

Stir in tomato, gingerroot, chilies, cumin and turmeric; cook for 2 minutes.

Whisk eggs, salt and pepper in medium bowl. Stir eggs into tomato mixture; add half of cilantro. Cook, stirring until soft, thick curds form. Serve immediately, topped with remaining cilantro.


* Increase the heat of this dish by adding more green chilies