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
- Slice eggs along the length into 6 pieces each.
- 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.
- Add the eggs and coriander, lower heat to simmer, and mix gently.
- Remove from heat, grind pepper and serve with toast.
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!