Ingredients for Akoori Indian Scrambled Eggs
- 4 large eggs
- 1/2 medium onion, finely diced
- Tomatoes
- Ginger Garlic Paste
- 1 tablespoon oil (vegetable or canola)
- 1/2 teaspoon salt (or to taste)
How to Make Akoori Indian Scrambled Eggs
- Finely dice 1/2 medium onion.
- Dice 1 medium tomato into small pieces.
- Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the diced onion and sauté until lightly browned, about 3-4 minutes.
- Add 1 teaspoon of ginger-garlic paste and the diced tomatoes. Sauté for about 30 seconds until fragrant.
- Crack in 4 large eggs and add 1/2 teaspoon of salt (or to taste).
- Reduce heat to low.
- Gently scramble the eggs, stirring frequently, until they reach your desired consistency. This should take about 3-4 minutes.
- Garnish with chopped cilantro (optional) and serve hot with warm naan or roti for a complete meal!
- Enjoy your delicious and authentic Akoori!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
20g
Carbs
3g
