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Akoori (Spiced Screambled Eggs)

Servings 2
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp butter
  • ½ cup brown onions finely chopped
  • 1 medium tomato diced small
  • 1-2 green chillies finely chopped (adjust to taste)
  • 2 tbsp fresh coriander leaves chopped
  • ¼ tsp turmeric powder
  • Salt to taste
  • 4 large eggs beaten
  • 4 slices of toast for serving

Instructions

  • Melt the butter in a nonstick skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn golden brown.
  • Stir in the diced tomato, green chillies, and half the coriander leaves. Sauté for 1–2 minutes until the tomato softens.
  • Sprinkle in the turmeric and salt, then pour in the beaten eggs. Let them sit undisturbed for a few seconds, then gently stir and fold until the eggs are just set—be careful not to overcook.
  • Remove from heat and stir in the remaining coriander leaves. Serve the Akoori immediately on warm toast.

Notes

Akoori comes together in a flash, so have all your ingredients prepped before you start cooking. Browning the onions thoroughly is key to developing the dish’s characteristic sweetness and depth. The eggs should remain soft and slightly creamy; if you prefer firmer curds, cook a little longer but watch closely to prevent dryness. Leftovers can be refrigerated for up to one day and gently reheated in a skillet with a pat of butter for best texture. Akoori is a quintessential dish of the Parsi community in India, reflecting their love for hearty, spiced comfort food that blends Persian, Gujarati and Western influences. Best enjoyed with buttered pav, roti or crusty bread making it both homely and hearty. Some Parsi families make special versions with liver( bheja na akoori) or spiced mince ( keema na akoori ) keeping the same soft, spice egg base.
Author: Persis Khandker
Course: Breakfast
Cuisine: Parsi (Indian)