Indian Eggs (known as Akuri or Akoori among the Parsi community) are so quick and easy to make and are a vibrant take on regular scrambled eggs. Traditionally enjoyed for breakfast, but are just as good served for lunch or dinner too!
If you’re in need of shaking up your breakfast routine at home or when camping, I reckon you might need to take this recipe for a spin!
It mixes the creamy, rich taste of scrambled eggs with the vibrant, colourful flavours of India.
Think garlic, cumin, chilli and fresh coriander…
As with most Indian food, this dish could not be quicker to make. Once you’ve toasted your spices (this helps release their aroma and soften any hard edges), the spring onion and tomato is thrown into simply heat through.
Then the eggs are added and quickly scrambled, and the whole thing gets served when the eggs are still looking glossy and shiny.
This is important: overcooking the eggs until they look dry and lumpy would be classed as sacrilegious by generations of Indian cooks!
Which Onion Should I use in my Akuri?
Traditionally, white onion would be used in Indian scrambled eggs (see below). But to speed things up without sacrificing flavour, I’ve swapped them out for spring onions as they have a softer flavour and don’t require so much cooking time.
If you’d rather use the more traditional white onion instead, you’ll want to add the onion to the pan right at the beginning and allow it to cook slowly in the oil for at least five minutes, preferably ten.
This will slide in another wonderful flavour profile to the mix but will double the cooking time. Your call :)
What Should I Serve Indian Eggs With?
Again, this is entirely down to personal choice!
I tend to eat my Indian eggs on their own, perhaps sprinkled with a little more soy sauce or, if I’m not counting carbs, some sweet chilli sauce.
However, you could totally dollop your Akuri onto hot buttered toast or even wrap up in a roti or tortilla wrap. It would also work exceptionally well with plain rice.
So there we have it! A delicious, healthy meal that takes no time to make and will keep everyone happy on a busy weeknight or this year’s camping trip!
If you’d like some more easy one pot camping meals, do check out the vast library I have put together over the years. Enjoy!
My Indian Eggs Recipe
If you do give this recipe a go, please let me know on social how you got on! You can find me all over as @hedgecomber :)
- 1 tsp oil
- 1 clove garlic finely chopped
- 1/2 red chilli pepper more or less to suit your taste, finely chopped
- ½ tsp fresh ginger grated
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 3 spring onions thinly sliced
- 1 tomato deseeded & chopped
- 4 eggs
- 1 tbsp fresh coriander finely chopped
Pre heat a frying pan, then add the oil.
When the oil is shimmering, gently cook the garlic, chilli and ginger for one minute.
Stir in the ground coriander adn cumin and cook for one more minute.
Add in the spring onions and tomato, cooking for two minutes.
Finally crack in the eggs and add in the fresh coriander. Scramble everythign together and then serve immediately.
It is important not to overcook the eggs, they should still look slightly 'wet'.