Dishoom’s Akuri (spiced scrambled eggs)

Dishoom’s Akuri (spiced scrambled eggs)
  • Serves icon Serves 1

Dishoom‘s take on Akuri, a simple dish not unlike scrambled eggs, is a breakfast dish fit for royalty.

For more breakfast inspiration, how about these masala scrambled eggs?

 

Nutrition: For 6

Calories
513kcals
Fat
33.1g (8.5g saturated)
Protein
22.8g
Carbohydrates
29.2g (5.5g sugars)
Fibre
3.7g
Salt
3.2g
Calories
513kcals
Fat
33.1g (8.5g saturated)
Protein
22.8g
Carbohydrates
29.2g (5.5g sugars)
Fibre
3.7g
Salt
3.2g

Ingredients

  • 1 medium tomato (about 70g)
  • 1 tsp olive oil
  • Sea salt flakes
  • ½ small green chilli, very finely chopped
  • 6 fresh rosemary sprigs, very finely chopped
  •  ¼ red onion, finely chopped
  •  ¼ tsp ground turmeric
  • Pinch deggi mirch (see Know-how)
  • 2 large free-range eggs (see tips)
  • 1 tbsp vegetable oil
  •  ¼ tsp fine sea salt

To serve 

  • 1 thick slice white bloomer or sourdough loaf
  • Butter for spreading
  • A few fresh coriander leaves

Method

  1. Heat the grill to high. Slice the tomato in half. Put one half on a baking tray, cut-side up, drizzle with the olive oil and sprinkle with the sea salt flakes. Cook under the grill for 10 minutes until softened and browned on top.
  2. Put the chopped chilli, coriander sprigs and red onion in a bowl. Remove and discard the seeds from the other tomato half, finely chop the flesh and add it to the bowl. Add the turmeric and deggi mirch. Set the bowl aside. Put the bread in your toaster at this stage so it will be ready.
  3. Warm a medium frying pan over a high heat. Crack the eggs into a cup or small jug, but don’t mix them at this stage.
  4. Add the vegetable oil to the pan and swirl to ensure the base is coated. Add the fine sea salt to the onion mixture and toss well. When the oil is hot, tip the contents of the bowl into the pan and let the mixture sizzle for 40 seconds, stirring regularly so nothing burns.
  5. Add the eggs and mix well to scramble. Count to five, then mix the eggs again. Count to five again, then mix again. Repeat this process, counting only to three each time, until the eggs are just cooked and still very soft.
  6. Butter your toast, put it on a warm plate and pile the eggs on top. Serve immediately, scattered with a few coriander leaves and with the grilled tomato on the side.

This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.

Dishoom: From Bombay with Love

 

delicious. tips

  1. Use the best quality free-range eggs you can find and a good, ripe, flavoursome tomato – this will make all the difference. Make sure you have cooked all the other components – including the toast – before the eggs hit the pan.

  2. Deggi mirch is a mild chilli powder that adds vibrant colour. Find it at theasiancookshop.com and amazon.co.uk. Alternatively you could use paprika or kashmiri chilli powder (from souschef.co.uk)

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