Akori (Indian eggs)



  • 2 Roma Tomatoes (seeds and pulp removed)
  • 1/2 Chili (diced)
  • 2 Cloves of Garlic
  • 2 tablespoon olive oil
  • 2 - 3 Eggs
  • 1 Tablespoon Cumin
  • 1 Tablespoon Coriander
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Salt
  • Cilantro (For Garnish)


Cook Time: 15 min
Servings: 2


Finely dice tomatoes, chili, and garlic, set aside

Crack 2-3 eggs in a bowl and whisk until well incorporated

In a saucepan, heat up olive oil, and add tomato-chili-shallot mixture. Heat through and add spices. Cook spices for another 2 minutes to flavor ingredients.

Add eggs and constantly stir to make a scramble, cook to preferred texture. (Typically, Akoris are not very runny.)

Garnish with cilantro and enjoy hot!


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