Parsi Eggs Akuri
Motherland
2
5 minutes
10 minutes
Masala scrambled eggs are a breakfast staple across India. Soft eggs are gently cooked with onions, tomatoes, chilies and warming spices until creamy and full of flavor. Served over toasted bread, it's quick enough for a weekday morning but satisfying enough for a slow weekend brunch.
Ingredients
Ingredients
Eggs Whisked 4
Butter 1 tbsp + 1 tbsp for finishing
Green Cardamoms 2 pods
Cloves 4
Onion Chopped 3/4 cup
Garlic Cloves Chopped 2-3
Green Chili (Sarano or Thai) 1 small or to taste
Tomatoes Chopped 1 cup
Kashmiri Red Chili Powder .25 tsp
Turmeric Powder .25 tsp
Garam Masala 1 tbsp or to taste
Fresh Coriander Chopped 1/2 cup
Milk 1/4 cup
Salt to taste
Directions
For those who enjoy creamy, slightly runny eggs, this breakfast recipe is a delightful choice. With numerous possibilities for variation, don't hesitate to get creative and share your unique twists on this recipe. We're eager to hear your suggestions!
In a medium-sized pan, melt the butter over medium heat and add the cardamoms and cloves.
Once the spices become fragrant, add the chopped onions and sauté until they are soft and slightly browned. As the onion is cooking, add the chopped garlic and chili and sauté until softened.
Drop in the chopped tomatoes into the pan, along with the red chili and turmeric powders. Cook until the onions and tomatoes are well-done.
Incorporate the garam masala and fresh coriander, and mix well.
Reduce the heat and gently pour in the whisked eggs. Continuously stir the eggs over low heat, gradually adding milk as they cook.
Remove the pan from heat while the eggs are still slightly runny and creamy. Finish by incorporating the remaining butter.
Serve over a slice of toast and enjoy!
