Indian cuisine · Breakfast & Eggs

Parsi Akuri

Very creamy Parsi scrambled eggs with ginger, green chili and cilantro, deliberately soft and just barely set.

Ingredients · for 2 servings

• 6 eggs
• 1 onion
• 1 tomato
• 2 green chilies
• 1 tbsp grated ginger
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 bunch cilantro
• 3 tbsp cream
• 30 g butter
• Salt, pepper

Instructions

1. Finely dice the onion, peel and deseed the tomato and chop it small, cut the chilies into fine rings and finely chop the cilantro.
2. Whisk the eggs with the cream, 1 tsp salt and pepper only loosely – streaks should still be visible.
3. Melt the butter in a nonstick pan over low heat and gently sauté the onion with ginger and chilies for 5–6 min. without letting them take on color.
4. Toast the turmeric and cumin in for 30 sec., add the tomato and simmer for 2 min. until the mixture looks just dry.
5. Lower the heat to the smallest setting, pour in the eggs and slowly draw them from the edge to the center with a wooden spoon for 4–5 min. until a very soft, glossy curd forms.
6. Remove from the heat immediately, sprinkle with cilantro and serve with toasted white bread or roti.