Akoori (Indian scrambled eggs)

Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch – perfect with toasted chapatis

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 186
  • fat 13g
  • saturates 5g
  • carbs 4g
  • sugars 3g
  • fibre 1g
  • protein 12g
  • salt 0.3g


  • 1 tbsp butter
  • 1 small red onion, finely chopped
  • 1 green or red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • ¼ tsp ground cumin
  • ¼ tsp garam masala
  • good pinch of turmeric
  • 2 large tomatoes, deseeded and finely chopped
  • 7 eggs, beaten
  • small pack coriander, roughly chopped
  • 4 chapatis (or gluten-free alternative), lightly toasted, to serve


  1. Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.

  2. Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.

  3. Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.

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