Parsi-Style Eggs (Akoori)

Eggs are very popular in the Parsi cuisine of western India.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. vegetable oil
  • ¼ cup minced onion
  • 2 garlic cloves, peeled and crushed
  • 1½” piece gingerroot, roughly chopped
  • 2 small serrano green chilies, seeded and minced
  • 1 small red tomato, diced
  • ½ tsp. cumin seeds, roasted
  • 4 large eggs, beaten
  • 2 Tbsp. heavy cream
  • 2 scallions, chopped
  • ½ tsp. salt


  • Heat the oil over medium heat in a large skillet. Add the scallions and sauté until transparent, about 5 minutes.
  • Add the garlic and ginger; sauté for 30 seconds. Add the green chilies, tomatoes, and cumin seeds; sauté for 3 minutes.
  • Add the eggs and cook, stirring constantly. Add the cream and scallions. Continue cooking, stirring constantly, until the eggs are cooked to your liking. Sprinkle with salt and serve immediately.