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Microwave Akoori (Microwave Indian Scrambled Eggs)
Microwave Akoori (Microwave Indian Scrambled Eggs) is a modern Indian recipe for a dish or scrambled eggs with spices, chillies and tomatoes adapted to be cooked in a microwave served with chapatis. The full recipe is presented here and I hope you enjoy this classic Indian version of: Microwave Indian Scrambled Eggs (Microwave Akoori).
prep time
5 minutes
cook time
5 minutes
Total Time:
10 minutes
Serves:
4
Rating: 
Tags : Spice RecipesIndian Recipes
Akoori is a classic Indian recipe for scrambled eggs with tomatoes, onions and spices. Here this dish is adapted to be cooked in a microwave, making it a quick breakfast or lunch dish that can be made and served at the drop of a hat — perfect accompanied by toasted chapatis.
Ingredients:
1 tbsp butter or ghee
1 small red onion, finely chopped
1 green or red chilli, finely chopped
2 garlic cloves, crushed
¼ tsp ground cumin
¼ tsp garam masala
good pinch of turmeric
2 large tomatoes, deseeded and finely chopped
7 eggs, beaten with 6 tbsp milk or water
small pack coriander, leaves picked and coarsely chopped
4
chapatis (or gluten-free alternative), lightly toasted, to serve
Method:
Add the butter to an oven-proof dish with a lid. Cook on full power for 30 seconds to melt the butter, add the onion and chilli and stir to coat in the butter. Place in the microwave and cook on full power for 2 minutes, until the onion is soft.
Scatter over and stir in the spices and cook for 40 seconds, until aromatic. Add the tomatoes and cook for 1 minute then pour in the beaten eggs. Scramble the eggs for 20 seconds then beat with a fork, breaking up any set pieces. Continue cooking like this, in 20 second bursts until the eggs are almost completely set. Remove from the microwave (they will finish cooking as they rest) and rest for 2 minutes for the heat to equalize.
Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
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