Prep time: 12 minutes

Cook time: 10 minutes

Serves: 2 people as side dish

Calories: 311

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I love eggs – they are easy, quick, and nutritious! Fortunately, my family loves eggs as well.  One of my faves is an “akuri” – a Parsi scrambled eggs with spices. This recipe is a take on azure using boiled eggs and potatoes.  While traditionally it is made with fried potato strings, I prefer mine with sliced boiled potatoes, making it a filling breakfast dish. And it is only in a Parsi recipe that you will find the zingy combination of turmeric, chilies and Worcestershire sauce!


  • 4 boiled eggs, shelled
  • ½ a small onion finely chopped
  • 2 small boiled potatoes, peeled and cut into fingers
  • 1 green chili finely chopped
  • ½ teaspoon Worcestershire sauce Click here to buy
  • 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 the 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.
  3. 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.
  4. Add the eggs and coriander, lower heat to simmer, and mix gently.
  5.  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!


Boiled Egg Akuri with Potatoes


Boiled Egg Akuri with Potatoes

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