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Akoori - Parsi Spicy Scrambled Eggs

Akoori - Parsi Spicy Scrambled Eggs
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Akoori - Parsi Spicy Scrambled Eggs Recipe, How To Make Akoori - Parsi Spicy Scrambled Eggs Recipe

Why eat regular traditional all the time when can try a different style of egg omelet.

About Recipe

How to make Akoori - Parsi Spicy Scrambled Eggs

(4 ratings)
0 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Akoori - Parsi Spicy Scrambled Eggs
Author : Vahchef
Main Ingredient : Egg
Servings : 2 persons
Published date : November 11, 2016


Ingredients used in Akoori - Parsi Spicy Scrambled Eggs
• Eggs - 6 numbers.
• Milk - 4 tablespoons.
• Salt - 3/4 teaspoons.
• Black pepper - 1/4 teaspoons.
• Ghee - 2 teaspoons.
• Onions (chopped) - 6 springs.
• Green chilies (seeded and chopped) - 3 numbers.
• Fresh ginger (finely grated) - 1 teaspoons.
• Ground turmeric - 1/8 teaspoons.
• Fresh coriander leaves (chopped) - 1 bunch.
• Ripe tomato (diced) - 1 numbers.
• Cumin (ground) - 1/2 teaspoons.
• Tomato wedges to garnish - 1 teaspoons.
• Fresh coriander leaves - 1 springs.
• Garnish - 1 teaspoons.
Method:
  • Beat eggs until well mixed. Add the milk, salt and pepper.
  • Heat ghee in a large, heavy frying pan and cook the spring onions, chilies and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a minute or two longer, then stir in the egg mixture and the ground cummin. 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 a serving plate and garnish with tomato and coriander.
  • Serve with chapatis or parathas or just plain bread.





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