Go Back

Akuri

The Miniature Life
These Parsi-style eggs are sure to become a favourite in your home
Print Recipe
Servings 2 people

Ingredients
  

  • 4 eggs at room temperature
  • ½ Spanish red onion, chopped fine
  • 1 tomato, chopped fine
  • 2 tbsp chopped coriander leaves cilantro
  • 1 small clove of garlic, minced
  • ½ tsp onion seeds
  • ½ tsp ground turmeric
  • ¼ tsp chilli powder you can omit this if you do not like heat
  • 1 tsp small green chilli, chopped
  • 1 tsp vegetable oil
  • 1 tsp butter
  • pinch of sea salt to taste
  • pinch of pepper to taste
  • ¼ tsp lime juice

Instructions
 

  • In a frying pan, heat up the vegetable oil and butter over a medium high heat
  • Add the onions to the pan with a pinch of salt to let them sweat. Cook until softened
  • Add the turmeric, chilli powder, onion seeds, chopped chilli and garlic to the pan and mix through well until fragrant
  • Now add the tomato and mix through well with another pinch of salt until the tomato starts to soften
  • Lower the heat of the pan for 2 minutes
  • Gently pour in the eggs and slowly scramble through the onion mixture
  • Add the chopped coriander as the eggs are cooking and continue to scramble the eggs
  • Turn the heat off the eggs when they are still moist and have a bit of wobble to them
  • Serve hot over some thick sliced sourdough with butter