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  1. Home
  2. vegetarian egg recipes

Akoori (Indian scrambled eggs)

A spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis. - by SWM Freelancer 2
  • 08 Feb 2016
Akoori (Indian scrambled eggs)
Cook: 18 Minutes - easy - Serves 4 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
A spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis.

Ingredients

1 tbsp butter

1 small red onion, finely chopped

1 green or red chilli, deseeded and finely chopped

2 garlic cloves, crushed

¼ tsp ground cumin

¼ tsp garam masala

pinch ground turmeric

2 large tomatoes, deseeded and finely chopped

7 eggs, beaten

small pack coriander, roughly chopped

4 chapatis (or gluten-free alternative), lightly toasted, to serve

Method

  1. Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
  2. Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
  3. Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
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