Akoori: Indian Scrambled Eggs

Akoori is an Indian scrambled egg dish that's perfect for breakfast or a weekend brunch. Green chillies and ginger root add some spice to the earthy flavours of turmeric and cumin, which is balanced out with fresh cilantro. Go ahead and whisk up a taste of India!

Prep Time:
8 min
Cook Time:
12 min


Nutrition Facts
  • 2 tsp (10 mL) vegetable oil
  • 2/3 cup (170 mL) finely chopped onion
  • 2/3 cup (170 mL) chopped tomato
  • 1 tsp (5 mL) grated gingerroot
  • 1-2 minced green chillies (or more to taste)
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground turmeric
  • 8 eggs
  • 1/4 tsp (1.25 mL) salt
  • 1/4 tsp (1.25 mL) pepper
  • 2 tbsp (30 mL) finely chopped cilantro or parsley


  1. Heat oil in large non-stick skillet over medium heat. Add onion; cook until soft, stirring frequently, about 6 minutes.
  2. Stir in tomato, gingerroot, chilies, cumin and turmeric; cook for 2 minutes.
  3. Whisk eggs, salt and pepper in medium bowl. Stir eggs into tomato mixture; add half of cilantro. Cook, stirring until soft, thick curds form.
  4. Serve immediately, topped with remaining cilantro.


Increase the heat of this dish by adding more green chilies.