Breakfast · 15 min · indian

Akuri Parsi Scrambled Eggs

Indian flavors, weeknight effort. Eggs meets butter in a 15-minute breakfast worth keeping in rotation. It is weeknight cooking that still hits your targets — 22 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 Eggs
• 2 tbsp Butter
• 1/2 Onion
• 1/2 Tomato
• 1 Green chili
• 1/4 cup Cilantro
• 1/2 tsp Cumin

Steps

1. Soften the diced onion in butter over medium heat 4 minutes until translucent and sweet.
2. Add the tomato, chili, and cumin; cook 3 minutes until the tomato melts into a jammy base.
3. Beat the eggs with salt until uniform.
4. Pour into the pan and cook on the lowest heat, pushing gently with a spatula; Parsi akuri stays soft and barely set, never browned.
5. Pull it off the heat while still glossy; residual heat finishes the job.
6. Shower with cilantro and serve with buttered toast.

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