Some of my favorite Indian dishes have the most random stories.
Akuri is one of them.
I was in Italy with my parents, Teja (the head of our Indian pharmaceutical operation), and his wife Lakshmi. They’ve become family to us, and we had planned a long weekend in Veneto after our biggest trade show of the year (in Frankfurt).
As I was reading in the living room when this incredible smell wafted over me.
In the kitchen stood Teja, slowly cooking spiced eggs over the stovetop. Homemade bread was toasting in the oven.
And I was salivating.
While akuri is traditionally cooked with certain vegetables and spices, Teja made do with what we had on hand. Instead of jalapeños, he added extra red pepper flakes. There was no ginger, but extra garlic was added.
And it turns out he never travels without a few Indian spices on hand.
This dish has become a favorite, and one I reach for breakfasts and too-tired-to-cook dinners alike. It’s fast. It’s easy. And it’s delicious.
Plus, it reminds me of one of my favorite trips ever. Which is always a bonus.
- 3 eggs
- 2 tablespoons of milk
- 1/2 jalapeno
- 1/2 small white onion, minced
- 1 garlic clove
- 1 teaspoon ginger, minced
- Salt & pepper, to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 tablespoon ghee
- Small bunch of cilantro, chopped
- Slice of toast with ghee (optional, but recommended)
- Whisk eggs with milk until fluffy. Add all spices and whisk until combined.
- In a small pan, melt ghee over medium heat. Fry the onion, garlic, ginger, and jalapeno until fragrant.
- Bring the heat to the lowest setting, and add the egg mixture. In a figure 8 motion, continuously stir the mixture with a wooden spoon until the eggs have set, but are still creamy.
- Plate the eggs and sprinkle cilantro. Serve with toast and enjoy!