Indian Chile Eggs

Indian Chile Eggs
Indian Chile Eggs
This scrambled egg dish in the style of the Parsi of India is known as akuri or akoori. The Parsis are an old Zoroastrian community located in the western part of India, especially around Mumbai, who were originally from Persia, hence their name. They revere, but do not worship, fire, and maybe that is evidenced in this dish with its own kind of fire. Clarified butter does not need to be store bought. You can easily make it at home by melting some butter and spooning off and discarding the white milk solids separate from the yellow butter. Store the clarified butter in the refrigerator.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Indian Egg Ginger Pepper Tomato Breakfast Brunch Sauté Fall Jalapeño Coriander Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • salt and freshly ground black pepper to taste
  • 1/2 teaspoon ground cumin
  • 1 teaspoon grated fresh ginger
  • 6 large eggs
  • 1/8 teaspoon ground turmeric
  • 6 scallions, chopped
  • Carbohydrate 3 g(1%)
  • Cholesterol 197 mg(66%)
  • Fat 9 g(14%)
  • Fiber 1 g(4%)
  • Protein 7 g(14%)
  • Saturated Fat 4 g(21%)
  • Sodium 241 mg(10%)
  • Calories 122

Preparation 1. In a medium-size bowl, beat the eggs with the cumin and salt and pepper. In a large nonstick skillet, melt the clarified butter over medium heat, then cook the chiles, scallions, and ginger until soft, about 3 minutes, stirring. Add the tomato, coriander, and turmeric and cook for 2 minutes, stirring. 2. Add the eggs and cook on medium heat until congealed but not dry, about 3 minutes, lifting them gently and turning them with a rubber spatula. Once they have congealed, transfer them to a serving platter and garnish with the tomato wedges and coriander leaves. Serve immediately.

Preparation 1. In a medium-size bowl, beat the eggs with the cumin and salt and pepper. In a large nonstick skillet, melt the clarified butter over medium heat, then cook the chiles, scallions, and ginger until soft, about 3 minutes, stirring. Add the tomato, coriander, and turmeric and cook for 2 minutes, stirring. 2. Add the eggs and cook on medium heat until congealed but not dry, about 3 minutes, lifting them gently and turning them with a rubber spatula. Once they have congealed, transfer them to a serving platter and garnish with the tomato wedges and coriander leaves. Serve immediately.

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