Akuri on Toast (Parsi-style Scrambled Egg)

It boasts a mix of textures between the egg’s slightly runny consistency and the soft vegetables and a combination of spices that complements the egg’s subtle flavors. Enjoy Akuri for breakfast alongside a warm slice of toast, with parathas or dosas.

Ingredients

• 4 whole eggs organic
• 3 tablespoons cream
• 1 tomato chopped
• 1 teaspoon ginger chopped
• 1 teaspoon coriander finely chopped
• 1 onion finely chopped
• salt to taste
• 1 tablespoon oil
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder

Instructions

• In a bowl, whisk together the eggs, cream, salt and red chili powder until frothy.
• Heat up the oil in a frying pan. You can also use butter instead of oil or use a mix of the two.
• Fry the chopped onion until translucent and soft and then stir in the ginger, and turmeric powder.
• Next, add the chopped tomatoes and cook until softened and juicy, followed by the egg mixture.
• Cook for one minute then stir, scraping off the sides and leave to cook for 1 more minute and repeat the process. The egg is done when it's semi-soft and slightly runny, but not firm.
• Transfer your Parsi-style scrambled egg and garnish with chopped coriander.

Enjoy!