Akoori or Indian Style Scrambled Eggs
Sometimes scrambled eggs just aren’t enough. You want a little more. A little pizazz. A little umph to get you going in the mornings. Well, hold on! This is just that little something. Something with a little spice to open those sleep filled eyes. Something that doesn’t need eleven pots and pans to make. Something guaranteed to give you a happy tummy.
I have a happy tummy!
This is what you’ll need.
Please excuse the tube of ginger. I am lazy and this stuff is great. I don’t use enough fresh ginger to keep a knob around. When I did, it would usually be found in the bottom of the fridge, all covered with white fuzz.
Dice up the onion. This one was very potent and I cried and cried. I got revenge, though. I ate it. Toss the onion in the skillet with the oil.
Saute until it gets soft. While that’s cooking, go ahead and get the other ingredients ready.
Once the onion is ready, add in the tomatoes, chiles and the spices. Cook for a couple of minutes.
Crack all your eggs in one bowl.
Whisk them up and add some salt & pepper.
Pour them into the pan with the veggies.
Add in half the cilantro.
Cook the eggs, pushing them around in the skillet until they form soft curds.
Keep pushing them around, until they are cooked the way you like it. If you want soft scrambled eggs, stop now. For firmer set eggs, keep on cooking!
Serve garnished with some more cilantro. This is great with a little fresh fruit salad. The recipe for that is – Get fruit, chop fruit, eat fruit. Whew! That was hard, wasn’t it? I used a banana, strawberries, blueberries and a clementine orange.
- 8 eggs
- 1 Tablespoon olive oil
- ⅔ cup finely chopped onion
- ⅔ cup chopped tomato
- 1 teaspoon grated fresh ginger
- 1 green chilli, finely chopped - Serranos or Jalapenos work great.
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 3 tablespoons cilantro, finely chopped, reserving half to garnish.
- salt and pepper, to taste
- Heat oil in a large, nonstick skillet over medium heat. Cook the onions until softened, stirring frequently about 5 minutes.
- Stir in the tomato, ginger, chilies, cumin and turmeric and cook, stirring for 2 minutes.
- Whisk eggs in a medium bowl. Season with salt & pepper.
- Stir the beaten eggs into the skillet with the tomatoes and add half the cilantro. Stir well to combine all ingredients.
- Cook slowly, stirring frequently, until soft, thick curds form. Cook until eggs reach your desired firmness.
- Serve immediately, garnished with remaining cilantro.