Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Soft, creamy Parsi-style scrambled eggs with onion, tomato, chilli and turmeric, with warm spiced edamame.
Equipment: Non-stick frying pan
Measures and names
Ingredients
- 6 eggs
- 150 g frozen shelled edamame beans
- 2 tsp butter or ghee
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 1 cm piece of ginger, grated
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- 1 tomato, chopped
- 1 small handful of fresh coriander (cilantro), chopped
- Salt and black pepper
Method
- Cook the edamame in boiling water for 3 minutes, then drain.
- Meanwhile, melt the butter in a non-stick frying pan over a medium heat and cook the onion for 3 minutes until soft. Add the chilli, ginger, turmeric and cumin for 30 seconds, then the tomato for 1 minute.
- Add the edamame, then pour in the beaten eggs with a pinch of salt and pepper.
- Turn the heat down low and stir gently for 2–3 minutes until the eggs are just set, soft and creamy.
- Take off the heat straight away, stir in the coriander and serve.
Swaps and tips
Akuri should be soft and slightly runny, so take it off the heat before it looks fully done: it keeps cooking in the pan. Use oil instead of butter to keep it dairy-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 9 g | 5 g | 25 g | 398 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
