Spicy scrambled eggs


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

If you want a breakfast that really wakes you up in the morning, these spicy scrambled eggs, Akoori, are ideal. Served with Indian bread or toast with lashings of butter, they are delicious. They can also be served as a topping for canapés at parties, where they go well with chilled white or rose wine. This recipe comes from a group of people in western India, known as the Parsis, whose name reflects their Persian origins.


  • 45 ml/3 tbsp sunflower oil or olive oil
  • 1 large onion, finely chopped
  • 1–2 fresh green chillies, finely chopped (deseeded if preferred)
  • 5 ml/1 tsp grated fresh root ginger (optional)
  • 2.5 ml/, tsp ground turmeric
  • 2 salad tomatoes, finely chopped
  • 15 ml/1 tbsp chopped fresh coriander (cilantro) leaves
  • 2.5 ml/½ tsp salt, or to taste
  • 4 large (US extra large) eggs, whisked
  • warm Indian bread or toast spread with butter, to serve


  1. Heat the oil in a frying pan over a medium heat and add the onion, green chillies and ginger, if using. Stir-fry for 5–6 minutes, until the onion is soft.

  2. Add the turmeric and chopped tomatoes to the pan and cook for 1 minute, then add the coriander and salt.

  3. Add the eggs to the pan and whisk until they reach the desired consistency.

  4. Transfer to plates and serve with warm Indian bread, or alternatively, try crunchy toast spread with butter.


  • Indian scrambled eggs are usually made slightly drier than the Western version, but if you prefer creamier eggs, add 15ml/1 tbsp full-fat (whole) milk to the whisked eggs before cooking.

  • For a really substantial dish, add cubes of boiled potato to the pan with the onion, chillies and ginger, browning them well.

Per portion Energy 203kcal/843kJ; Protein 8.4g; Carbohydrate 10.8g, of which sugars 7.2g; Fat 14.6g, of which saturates 2.7g; Cholesterol 190mg; Calcium 64mg; Fibre 1.9g; Sodium 79mg.