Saturday, March 15, 2014

Indian Brunch Part 2: Parsi Eggs (Akoori)

Hi there!

You'll find Part One here, in case you missed it.  Since I did a fairly long intro there I'll err on the side of brevity here and just give a little background before launching into the recipe.

Akoori, also called Parsi eggs, are a kind of spicy scrambled egg with middle-eastern-slash-south-asian influences.  What, you might ask, does that mean?  Well, to be quite honest it means that there's any spice at all -- at least compared to how I grew up on them, where black pepper and parsley were about the height of egg adventurousness.  If you've had a southwest scramble before these are in the same vein: veggies, egg, and a little kick.  I made them a two weeks ago alongside upma (savory cream of wheat) and a modified raita where I swapped out the cilantro and veggies for lemon zest, mango, and blueberries.

Skim to the bottom for a condensed recipe.

Parsi Eggs
Total time:  10 minutes to prep, 15-20 to cook.

We're going to start this adventure like we do so many other recipes here:  add 1 tsp cumin seeds to 0.5 tsp oil that's been heated on medium-high heat.  Wait until the seeds sizzle (about 10-30 seconds):

Now, what veggies you use is totally up to you.  I went for a fusion touch because I like mushrooms in my eggs.  If you want to skip any of these veggie choices or sub in your own (eggplant, kale, spinach, chard, peas, zucchini, whatever, etc.), then please do that.  If mushrooms are your thing, cook those first:

Give them about 5 minutes and plenty of space ("don't crowd the mushrooms," as Madame Julia used to say).  Then add minced onions:

Give those about 3-5 minutes to soften up, then about 0.5 tsp each of ginger and garlic (minced or paste):

And, after letting that cook for 2-3 minutes, add in any other squishy veggies you like.  I added a tomato and some bell pepper:

I let those continue to cook on LOW heat (as in, turn it down at this point) while I mix up my eggs and that seems to be enough time (about 2-3 more minutes) to bring the whole shebang together.  If you'd like, go ahead and add 0.5 tsp cumin powder and/or 1 tsp fresh minced cilantro the stir-fry.

As for the eggs, I used 2 eggs, a dash of milk, 0.5 tsp turmeric, and 1 tsp chili powder (please adjust to your own taste):

When the eggs were all whisked I poured them in the pan over my veggie stir-fry:

And then just let them cook for a few minutes until the eggs started to firm up.  This part works just like regular scrambled eggs, so I didn't bother to take extra pictures of that process.  Once the eggs start to firm up just push them about gently until there's no more runny bits, and you're done!

They're more traditionally served with toast or flatbread, not unlike the scrambled eggs you're probably used to.  I always feel so accomplished starting off my day knowing I've already gotten one serving of veggies in.


  • 0.5 tsp oil
  • 1 tsp cumin seeds
  • Apx. 1/4 cup each vegetables of your choice.  Some suggestions to get you started are:
    • mushrooms
    • onions
    • tomatoes
    • bell peppers
    • chili peppers / jalepenos
    • green peas
    • zucchini, squash, or eggplant
    • dark leafy greens such as spinach, kale, or chard
  • 0.5 tsp minced ginger or ginger paste
  • 0.5 tsp minced garlic or garlic paste
  • 0.5 tsp cumin powder
  • 1 tsp minced cilantro (fresh coriander)
  • 2 eggs, whisked with an optional dash of milk
    • NOTE:  the milk isn't vital, but adding a tiny splash to eggs when making an omelet or scrambled eggs helps it to puff up and helps to stretch your eggs a little further.  That said, it should be known that this is kind of a ghetto kludge and is frowned upon by Real Foodies.
  • 0.5 tsp turmeric powder
  • 1 tsp red chili powder (optional, adjust to taste)
  • salt & pepper to taste


  1. On medium-high heat, cook the cumin seeds in hot oil until they sizzle (about 10-30 seconds).
  2. Add any vegetables that take longer to cook, such as mushrooms or onions.  Allow 3-5 minutes each for these to cook until soft. 
  3. Add ginger and garlic, saute with veggies 1-2 minutes or until fragrant.
  4.  Add soft veggies such as tomatoes, leafy greens, or peppers and turn the heat down to low.  
  5. Add cumin and cilantro, stir occasionally on low heat for 2-3 minutes while whisking eggs.
  6. In a mixing bowl whisk together eggs, milk, turmeric, and chili powder.  
  7. Pour egg mixture over stir-fry and allow to cook until the eggs are just beginning to set.
  8. Using a spatula or wooden spoon, gently push the eggs around the pan once, breaking them into smaller pieces.  Continue to stir occasionally until eggs are cooked through.   (Note: be sure the pan is on low heat before starting this step.)
  9. Serve hot with toast or flatbread.

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