Akuri (Spiced Parsi Scrambled Eggs)
Looking for a flavourful twist on your regular scrambled eggs? This Parsi-style akuri recipe is just what you need! Silky soft scrambled eggs with tomato, green chilli, red onion and chopped cilantro make the perfect hearty breakfast piled on buttered toast.
This Parsi-style akuri recipe is a golden turmeric-spiced scrambled egg dish. The silky soft egg ribbons are so flavour-packed, you’ll immediately get why it’s such a popular dish in Parsi cuisine.
It still amazes me how simple ingredients like tomato, red onion, green chillies, chopped cilantro (coriander leaves), and spices can add so much flavour to simple scrambled eggs.
I first tried akuri at Dishoom in London and it was love at first taste. They serve the spicy scrambled eggs with grilled tomatoes and fresh, pillowy pau (bread buns). But it’s just as great (and easy) made at home and served on buttered sourdough toast.
If you’re anything like me and love spiced egg dishes – like egg bhurji or egg curry – you’ll definitely want to try these mouthwatering spicy scrambled eggs.
Simple ingredients you’ll need
- Eggs: Use good quality large eggs and you’ll love the result.
- Tomato: I use a medium-sized San Marzano tomato. But any fleshy tomato, like a Roma tomato, will work well.
- Fresh cilantro (coriander): This fresh herb adds a beautiful fresh flavour to the breakfast dish.
- Onion: I use half a red onion for a sweet and crunchy element. You can also use white onion or shallots.
- Green chilli: A single green finger chilli is perfect, but you can opt for a jalapeño if you want it milder. Or add two chopped green chillies for more heat!
- Spices: The simple spice blend in this dish consists of turmeric powder and red chilli powder (I used deggi mirch, but Kashmiri or any other fine chilli powder also works well). I love this simple combination, but you can also add ground cumin seeds, coriander powder, garam masala powder, or black pepper if you don’t have turmeric powder.
- Oil: This is used for cooking the eggs. You can use vegetable oil or olive oil, but you can also use butter or ghee (clarified butter) for added richness.
This akuri recipe with its simple ingredients, is my absolute favourite way to serve the authentic Parsi egg dish.
But, you can go wild and add chopped garlic, or a teaspoon of ginger garlic paste, to the chopped tomatoes.
You can also swap out the turmeric for garam masala powder or curry powder!
Variations
This akuri recipe is a simple simple mix of soft scrambled eggs, chopped onions, green chilli, tomato, and cilantro with turmeric and chilli powder. But there are also other variations.
Bharuchi akuri is made with dried fruits and nuts such as cashews and raisins. It is reserved for special occasions and festivals. This dish supposedly originated from the city of Bharuch in Gujarat, hence the name.
Leela lassan ni akuri is a winter speciality made using leela lassan (green garlic), also called hara lehsun, and available only in winter. This akuri includes a generous amount of chopped green garlic chives.
How to make akuri
Step 1: Start by prepping your ingredients. Cut a medium tomato in half, scoop out the seeds and discard them. Finely chop the flesh and add it to a mixing bowl along with finely chopped cilantro, finely chopped green chilli, and finely chopped onion. Mix in turmeric, chilli powder, and salt. Crack four large eggs into a small bowl and whisk them together.
Step 2: Once you start cooking, things move fast. So get your toast ready and set the table. I like to toast olive oil-coated sourdough slices in my griddle pan.
Step 3: Heat a large non-stick pan or skillet over high heat. Once hot, add vegetable oil and swirl it to coat the base. When the oil is hot, add the tomato and onion mixture. Let it sizzle for a minute, stirring often to prevent burning.
Step 4: Pour in the whisked eggs and mix well. Count to five, then stir the egg mixture again. Repeat this until the eggs are just cooked and still slightly runny. Remove the pan from the heat.
The most important is to not overcook the eggs!
Serve immediately on buttered sourdough and garnish with cilantro leaves (fresh coriander leaves). See serving suggestions for more ideas.
Akuri serving suggestions
At Dishoom they serve akuri with pillowy soft bread rolls to scoop up the silky soft scrambled eggs.
But, at home, I love the traditional Parsi eggs piled onto griddled sourdough toasts.
And for a lazy weekend brunch, I add grilled tomato halves on the side. To prepare them, heat your broiler to high and place the tomato halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt, then broil for 10 minutes. Alternatively, you can sear the tomatoes in a griddle pan.
Garnish the spicy scrambled egg dish with fresh cilantro leaves. Or, if you’re feeling extra, sprinkle it with fried curry leaves.
Akuri works well as a quick and easy breakfast for two or as part of a spread with other breakfast favourites like masala beans, or breakfast sausages.
Readers also ask
Equipment
Ingredients
- 4 large eggs
- 1 medium tomato*
- 1 green finger chilli , very finely chopped
- handful fresh cilantro (about 10 sprigs) , finely chopped
- ½ red onion , finely chopped
- ½ teaspoon ground turmeric
- pinch chilli powder , or more to taste (I used deggi mirch chilli powder)
- ½ teaspoon fine sea salt
- 2 tablespoons vegetable oil
To Serve (Optional)
- 2 slices toasted sourdough
- butter , for spreading
- cilantro leaves for garnish
- grilled tomato halves*
Instructions
- Things happen very quickly once the eggs hit the pan. So, be sure to have your toast and any other accompaniments ready before you start cooking.
- Crack the eggs into a small bowl and whisk well to combine.
- Cut the tomato in half, scoop out the seeds and discard. Finely chop the flesh and add to a mixing bowl along with the chopped chilli, cilantro, and red onion. Add the turmeric, chilli powder and salt. Then mix well.
- Heat a large frying pan or skillet over high heat. Once hot, add the vegetable oil and swirl to coat the base. When the oil is hot, tip in the tomato onion mix, Let the mixture sizzle for a minute, stirring often to ensure nothing burns.
- Add the whisked eggs and mix well. Count to five, then mix again. Repeat this, until the eggs are just cooked and still very soft. Remove your pan from the heat.
- Butter your toasted bread, and pile the eggs on top. Serve immediately, scattered with a few cilantro leaves.
Notes
- I used a medium-sized San Marzano tomato in the scrambled eggs, but any fleshy tomato, like a Roma tomato, works well.
- At Dishoom, where I first tasted this amazing dish, they serve their soft scrambled eggs with grilled tomato on the side. If you want to do the same:
- Heat your broiler (grill) to high. Place two tomato halves on a baking sheet, cut side up, drizzle with olive oil and sprinkle with salt flakes. Then broil (grill) for 10 minutes.
- Alternatively, you can sear the tomatoes in a griddle pan.
More egg recipes to try
If you love this Parsi egg dish, you may want to try more exciting global egg recipes!
What a fun way to prepare scrambled eggs. It was so delicious!
I’m so happy you enjoyed it, Chenee!
I loved the soft scrambled eggs on sourdough toast. Such a yummy breakfast idea.
I’m so glad you loved it, Kim! It’s such a quick and easy, flavourful breakfast!
This is really delicious. Can’t wait to make it again! Thanks for the recipe 🙂
I’m so glad you loved the akuri recipe, Suja!
This Akuri recipe is wonderful! It’s easy to make and results in a flavorful, spicy scrambled egg dish that’s perfect for breakfast or brunch. Highly recommend trying it. Thank you!
I’m so happy you enjoyed it, Heather!
Any questions? Or do you want to let me and fellow readers know how much you loved this akuri recipe? Go ahead, leave a comment, I love hearing from you!