West Indian
Akoori (Parsi Spiced Scrambled Eggs)
Akoori (Parsi Spiced Scrambled Eggs) is West Indian home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 6 eggs
- 3 tbsp butter
- 1 chopped onion
- 1 chopped tomato
- 2 green chilies
- 1 tsp grated ginger
- 1/4 tsp turmeric
- 2 tbsp chopped cilantro
- 2 tbsp whole milk
- 1/2 tsp salt
How to cook it
- Whisk the eggs in a bowl with a pinch of salt and set aside.
- Melt the butter in a pan over medium heat and saute the onion until soft and turning golden, about 5 minutes.
- Add the tomato, green chilies, ginger, and turmeric, and cook until the tomato softens and the raw smell fades, about 4 minutes.
- Pour in the whisked eggs along with the milk and let them sit undisturbed for a few seconds before gently folding and scrambling.
- Cook just until the eggs are softly set and still a little glossy, then take off the heat right away so they don't overcook.
- Scatter with cilantro and serve immediately.
Serve it with
A West Indian breakfast is a plate rather than a single dish. These are the courses that normally sit beside Akoori (Parsi Spiced Scrambled Eggs), read from the same composition Dinejot builds a real meal from.
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Akoori (Parsi Spiced Scrambled Eggs) carries dairy and eggs. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aamti (Goda-Masala Spiced Dal) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Aamti (Goda-Masala Spiced Dal) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Egg, Dairy, and Vegetables
- How this was set
- Hand audited
When to cook it
Akoori (Parsi Spiced Scrambled Eggs) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on egg, tomato, and onion.
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.