Akoori Eggs Parsi Scrambled Eggs Recipe

Ingredients

1 RawSpiceBar’s Black salt, Chili & Cumin

6 pieces eggs

4 tablespoons milk

2 tablespoons butter or coconut oil

6 spring onions

2 resh red chilis (optional)

1 ripe tomato, diced

Preparation

Beat the eggs until well mixed. Add milk and beat together.

Heat butter or oil in a large heavy pan, add the onions and cook until translucent. About 4-5 minutes. Add the chilis (if used) and RawSpiceBar’s Black Salt, Chili and Cumin. Add the ginger and cook until fragrant, another 2-3 minutes.

Add chopped coriander (if desired) and tomato and saute for an additional 1-2 minutes. Stir in egg mixture and cook over low-heat, sitrring and lifting eggs as they begin to set on the base of the pan.

Cook until eggs are only of a cream consistencty. Do not let them cook until dry.

Turn onto a serving plate, garnish with tomato, coriander and a squeeze of lime.

Serve the Akoori Eggs (Parsi Scrambled Eggs) with hot toasted bread and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!

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