Akuri Masala ~ Parsi-Style Scrambled Eggs

By Leite's Culinaria

Ingredients

6 large eggs
Salt
2 tablespoons (1 oz) unsalted butter
4 garlic cloves (chopped)
1 tablespoon chopped fresh ginger
2 green chiles (deseeded and finely chopped)
1/4 cup finely chopped onion
1/2 teaspoon red chile powder
1/4 teaspoon ground turmeric
1/2 teaspoon garam masala
2 tablespoons deseeded and finely chopped tomato
2 tablespoons chopped fresh cilantro leaves
Sliced bread or toast (for serving)

Prep Time15mins
Cook Time15mins
Servings3

Instructions

Break the eggs into a bowl and season with 1/2 teaspoon salt. Whisk the eggs thoroughly until frothy, taking plenty of time with this.

In a medium skillet over medium heat, melt the butter. Add the garlic, ginger, green chiles, and onions and sauté until the onions are golden brown, 4 to 7 minutes. Add the ground spices and cook until fragrant, about 2 minutes more.

Stir in the tomatoes and cook until they turn soft and release their juices, about 2 minutes.

Pour in the egg mixture and allow it to cook for a minute, then gently scrape the sides of the skillet, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble until the eggs are cooked, but not overcooked, 2 to 4 minutes. They should be soft, slightly runny, and creamy, and not shredded into separate bits.

Sprinkle over the chopped cilantro, mix well, and turn off the heat.

Serve the akuri masala hot, with sliced bread or toast.