Indian Akuri (Parsi Style Scrambled Eggs)

1. Heat a pan on medium and toss in the cumin seeds. Let them sizzle for about 30 seconds until they release their aroma.
2. Throw in the diced shallot, garlic, and green chilli. Stir it all together, letting the onions soften and everything becomes fragrant. The garlic should be lightly golden – that's when you know it’s good.
3. Next, add the diced tomatoes and a pinch of salt. Let them cook down until they're soft and jammy, about 5 minutes. This forms the base of your Akuri, giving it that rich flavour.
4. Sprinkle the ground turmeric over the tomatoes and give it a good stir. The turmeric adds a beautiful yellow hue and a hint of earthy spice.
5. Beat the eggs lightly in a bowl, then pour them into the pan. Lower the heat to ensure the eggs cook gently. Stir frequently, keeping the texture soft and creamy – that’s the key to perfect akuri.
6. Once the eggs are scrambled to your liking (remember, akuri eggs are meant to be a little runny), remove them from the heat. Serve them hot on buttered toast, topped with fresh coriander for that pop of color and freshness.

Why You'll Love Akuri Eggs

‍Akuri eggs are the perfect way to spice up your mornings. The cumin and turmeric bring warmth, while the tomatoes add a juicy sweetness. It’s quick, filling, and packs just the right amount of heat with the chilli. Plus, this dish is super versatile – you can throw in other veggies or serve it with naan or chapati instead of toast. Give this easy recipe a try the next time you want to take your breakfast game up a notch. I made this 3 days in a row after first trying this dish and I'm sure you'll love it too!