A Pakistani breakfast classic, akoori is made by sautéing onion and tomato with turmeric, chili powder and cumin, then folding in beaten eggs and cooking them to a soft, creamy scramble. It is served topped with fresh coriander.
Melt the butter in a pan and sauté the onion until translucent. Add the tomato and green chili and cook for 3 more minutes.
Add the turmeric, chili powder and cumin and cook for 2 minutes until fragrant.
Beat the eggs with the salt and pour them into the pan, stirring constantly until softly set; take care not to overcook them.
Sprinkle with the chopped fresh coriander and serve immediately.
Take the eggs off the heat while they are still slightly loose, as they will keep cooking from residual heat on the plate; otherwise they turn dry and rubbery. Allergens: contains egg and dairy (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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