Akoori – Indian Scrambled Eggs

  • Prep Time: 0 mins
  • Total Time: 10 mins
  • Servings: 2
  • Ingredients

  • 4largeeggs
  • 1largeonion
  • 1smalltomato
  • 1teaspoonginger-garlic paste
  • 1tablespoonoil
  • salt
  • Directions

  • Dice onion finely.Dice tomato into small pieces.
  • Fry onion in oil until it brown. (Not all onions will brown, however, so be careful not to burn it!).
  • Add ginger-garlic paste and tomato and fry for about 30 seconds.
  • Add eggs and salt.Turn down heat to low. Scramble the eggs by stirring until desired consistency is achieved.
  • Enjoy while hot!
  • Reviews

  • “Pretty simple”

  • “Easy great flavored eggs.I reall enjoyed them for my Sunday runch. I used recipe#38054 for the garlic-ginger paste.”

  • “I did this today but I also tweaked it a bit and added mustard seeds, cumin seeds, curry leaf, and coriander leaf (for garnishing). I also added some green chillies. The taste was soooo good! My family reallly enjoyed it!”

  • “These were really good. I used recipe #38054 for making the ginger garlic paste and served them with Bombay rice and lentils #13717. Thanks for posting this one. It’s a keeper for us !”

  • “Very good as is, but I’ll try adding extra spices next time – probably cumin, coriander, curry powder and chilli flakes. I used ginger paste and two cloves of crushed garlic, vine-ripened tomatoes and added freshly cracked black pepper. We had it on toast. Thanks for posting!”

  • “We loved the taste of these eggs just as the recipe is, I just cut the oil in half, which was plenty.Loved the combination of ginger garlic, with tonion and tomato. Maybe my paste was stronger than some, it was sure enough for us! Quite delicious! We like them so much we had them two days in a row and will probably have them often. Thanks for sharing this recipe, a real keeper!”

  • “good basic skeleton recipe, but i think it could use some sprucing up. i added some ground coriander and garam masala, and also 3 small green chilies. good scrambled eggs with an indian twist. we had this with a savory rice.”

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