Curried Scrambled Eggs

When you’re going to be cooking a big holiday meal the last thing you want to have to worry about is what to fix everyone for breakfast. This deliciously-spiced scrambled-egg dish… a popular breakfast, brunch and side dish in Parsi homes (also called Akoori )…is the perfect solution.

It’s easy to whip up, even for a large crowd, but tastes gourmet. And spiced with heart-healthy and pain-soothing anti-inflammatory turmeric, you can feel good about serving it to your loved ones.

This recipe was brought to us by reader Aban K. You can see more of Aban’s recipes on her Food and Recipes blog.


  • 3 large eggs beaten
  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1 tsp ginger garlic paste
  • 2 small green chillies chopped
  • 1 handful coriander leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilly powder
  • 1 pinch pepper powder
  • 2 tsp cream (optional)
  • 1 dessertspoon (about 2 tablespoons) vegetable oil or ghee (clarified butter)
  • Salt to taste


Chop onions finely and fry them in the oil or ghee till soft pale golden.

Add ginger garlic paste and fry for 30 seconds.

Add chilies, turmeric and chilly powders and stir for 30 seconds.

Add the tomatoes and let them soften.

Add half of the coriander leaves, pepper and salt.

Add the beaten eggs and cream and stir the mixture till the eggs are set and look like scrambled eggs.

Sprinkle the remaining coriander leaves and serve hot with chapatis (Indian flat bread) or crusty toasted bread.

Serves 2

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Alice Wessendorf

An enthusiastic believer in the power of natural healing, Alice has spent virtually her entire 17-year career in the natural-health publishing field helping to spread the word.

She is an advocate of self-education and is passionate about the power of group knowledge sharing, like the kind found right here on  Alice loves to share her views on holistic and natural healing as well as her, sometimes contentious, thoughts on the profit-driven inner workings of traditional medicine.

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