A Pakistani breakfast classic, akoori starts with onion and tomato cooked with turmeric, ground red pepper and cumin. Beaten eggs are added and cooked until creamy, then finished with fresh cilantro.
Melt the butter in a frying pan and sauté the onion until lightly golden. Add the tomato and green pepper and cook for 3 more minutes.
Add the turmeric, ground red pepper and cumin and cook for 2 minutes, until fragrant.
Beat the eggs with salt and pour into the pan. Stir continuously until creamy, taking care not to overcook them.
Scatter with chopped fresh cilantro and serve immediately.
Take the eggs off the heat while they are still slightly loose. They will continue cooking on the plate in their own heat; overcooking makes them dry and rubbery. Allergens: contains eggs and dairy products (butter).
Yeşil biber bulamadığım için birkaç dilim acı kırmızı biberle değiştirdim, acılık biraz daha keskin oldu ama tadı yine de dengeliydi. Kişnişi sevmeyenler için maydanoz da fena bir seçenek değilmiş.
Zerdeçallı koku eve yayılınca herkes mutfağa toplandı, kahvaltıda bu kadar hızlı biten bir yumurta görmemiştim.
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