Akuri (Parsi Spiced Eggs)
Creamy, softly scrambled eggs infused with warm cumin, green chilies, and a hint of sweetness from onions. A fragrant, golden-hued Parsi breakfast staple with a velvety texture and bold, layered flavours.
25 min 2 servingsEasy
Ingredients
2 servingsContains: egg
Flavor profile
Spice
Sweetness
Richness
Method
- 1Heat 20 ml oil in a non-stick pan over medium heat.
- 2Add 1 finely chopped onion and sauté until golden brown, about 6 minutes.
- 3Stir in 1 finely chopped green chili and 1/2 tsp cumin seeds; cook for 30 seconds until fragrant.
- 4Add 4 large eggs and gently scramble using a spatula, folding in the onions and spices.
- 5Sprinkle 1/2 tsp salt and a pinch of sugar to balance the flavours.
- 6Cook for 3–4 minutes, stirring gently, until eggs are soft and creamy but not dry.
- 7Remove from heat and stir in 1 tbsp chopped fresh coriander.
- 8Serve hot with warm bread or as a side to a simple salad.
Frequently asked
About 25 minutes total — 10 min prep and 15 min cooking.
Yes — Akuri (Parsi Spiced Eggs) is eggetarian, gluten free.
Akuri (Parsi Spiced Eggs) contains egg. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
