Delicious Parsi spicy scrambled eggs. A family favourite! Our family loves to have akoori with a warmed baguette, slices of cheddar cheese, and strawberry or raspberry jam.
Ingredients
6 medium eggs
3 Thai green chillies, chopped fine (you can modify this to suit your taste for spiciness)
8-10 stalks of fresh cilantro, chopped fine
3 small tomatoes (I use the romano), diced small
1/4 teaspoon turmeric
1/4 teaspoon chilli powder (modify to suit your taste buds)
salt to taste
Oil for frying onions
2 medium onions
Directions
- Beat eggs and add a pinch of salt.
- Chop the onions fine and fry them to a golden brown.
- Remove extra oil from the fried onions and store it for future use. It makes one cup of fried onions.
- To the fried onions, add the chillies and cilantro and fry them together for a minute to mix. Wait until you can smell in the aroma, then add the turmeric and chilli powder.
- Stir a bit and then add chopped up tomatoes, and stir for a while till the tomatoes break down completely.
- Add some salt and taste the mixture for spiciness. (At this point, you can put it away and refrigerate this mixture for future use).
- Now add the beaten eggs and scramble them.
- Serve with crusty french bread, slices of old cheddar, and your favourite preserve.
