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Breakfast, Indian, Vegetarian

Akoori (Indian Scrambled Eggs)

I only know one person who doesn’t like eggs and that’s because she’s allergic to them, I bet if she wasn’t she wouldn’t have a problem – they’re great, especially at breakfast time.

I was looking for a quick breakfast dish last week and this is what I found, akoori. The person responsible for this particular is Jess Kapadia from Food Republic. You can find the original recipe, for 4 people, here.


  • 4 tbsp butter
  • 1 large onion, finely chopped
  • 1 clove garlic, minced
  • 1 large green chilli, finely chopped
  • 1 tsp ground cumin
  • 2 medium tomatoes, finely chopped
  • 3 tbsp coriander, finely chopped, plus more to garnish
  • 8 large eggs, beaten
  • Salt, to taste

Method of Preparation:

  1. Heat the butter in a large, non-stick pan over medium heat and then fry the onions until browned, about 5-7 minutes.
  2. Add garlic, chilli and cumin and fry for a minute until fragrant, then add tomatoes and fry until most of the moisture has cooked off. Reduce heat to low.
  3. Stir in coriander, then pour beaten eggs into the pan and stir well to combine all ingredients.
  4. Cook slowly, stirring frequently, until eggs are soft but set, and season with salt.
  5. Serve immediately over buttered toast, and garnish with more coriander.

We’ve all had scrambled eggs before but these are just awesome, so light and full of flavour at the same time and absolutely perfect for a winter’s morning when you can feel a bit of a cold coming on. This is comfort food at its best with a lovely little chilli kick to get your day going.

Best Scrambled Eggs Ever!

Best Scrambled Eggs Ever!

I just had mine out of a bowl, Jess suggests serving on buttered toast which I bet is nice, but Wife went a bit different and scooped it out of the bowl with a white cabbage leaf – brilliant!


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