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Simplified International Flavours

boiled egg akuri with potatoes


  • 2 small boiled potatoes, peeled and cut into fingers
  • 4 boiled eggs, shelled
  • ½ a small onion finely chopped
  • 1 green chili finely chopped
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 3 tablespoons chopped coriander leaves
  • 1½ tablespoons ghee (clarified butter) or vegetable oil
  • freshly ground black pepper


  • 1. Slice eggs along length into 6 pieces each.
  • 2. Heat ghee in a frying pan on medium heat. When hot add onions. Allow onions to cook until they are translucent and start turning golden on edges, about 2 minutes. Add potatoes fingers, the chopped green chili, Worcestershire sauce, salt, and turmeric to the pan. Stir-fry for 4-5 minutes until potatoes start turning golden brown at the edges.
  • 3. Add the eggs and coriander, lower heat to simmer and mix gently.
  • 4. Remove from heat, grind pepper and serve with toast.

Critical Ingredients

If green chilies are unavailable, you can just substitute ¼ teaspoon chili powder in the recipe. The turmeric can be left out if unavailable, the eggs and potatoes still taste great!

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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