Akoori – Indian Scrambled Eggs

• butter↗1 tbsp
• small red onion↗1

  finely chopped

• green or red chili pepper1

  seedless, finely chopped

• garlic cloves↗2

  pressed

• ground cumin↗¼ tsp
• garam masala↗¼ tsp
• turmeric↗щедра щіпка
• large tomatoes↗2

  seedless, finely chopped

• eggs↗7

  beaten

• corianderневелика упаковка

  coarsely chopped

• chapati↗4

  (or gluten‑free alternative), lightly toasted, for serving

Step-by-step instructions

1. 1

   Heat a large skillet over medium‑low heat and melt the butter. Sauté the onion, chili pepper and garlic, stirring constantly, until the onion is soft, about 5 minutes. Add ground cumin, garam masala, a generous pinch of turmeric and cook for another 1‑2 minutes, stirring until the spices release their aroma.

2. 2

   Add the chopped tomatoes, cook for 1 minute, then pour in the beaten eggs and lower the heat. Stir gently so the eggs scramble, and remove the pan from the heat while they are still slightly runny. Continue stirring off the heat for another minute until the eggs set.

3. 3

   Sprinkle the coarsely chopped coriander, stir and serve with the toasted chapatis – an ideal breakfast or brunch.