Eggs On Tomatoes Parsi Style Food

AKURI RECIPE (PARSI STYLE SEASONED SCRAMBLED EGGS)

Steps:

• To begin making the Akuri Recipe, first chop onions, tomatoes and green chilies finely. Grate garlic cloves. Keep aside until ready to cook the Akuri.
• Break all the eggs into a bowl, add salt to taste, pour in the cream and whisk well. The more you whisk the eggs, the fluffier the akuri will be. So take time to whisk the eggs thoroughly till frothy.
• Place a pan on the heat, melt some butter into it. Add grated garlic, chopped green chilies and onions and saute it all up until onions turn pink, but take care not to brown them.
• When the onions are soft and translucent, add tomatoes and cook until tomatoes turn soft and release its juices.
• Now add the egg-cream Akuri mixture and allow it cook for a minute. Then gently scrape the sides of the pan, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble till the eggs are cooked, but not over cooked. They should be soft, slightly runny and creamy, and not shredded into separate bits.
• Sprinkle some chopped coriander leaves, mix well and turn off the flame and the Parsi Style Seasoned Scrambled Eggs is ready.
• Serve the Akuri Recipe (Parsi Style Seasoned Scrambled Eggs) hot with sliced bread or toast and tea or coffee.

AKOORI - SCRAMBLED EGGS (PARSI)

Steps:

• Beat eggs until well mixed.
• Add the milk, salt and pepper.
• Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
• Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
• Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
• Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
• Turn on to a serving plate and garnish with tomato and coriander.
• Serve with chapatis, parathas or toasted bread.
• I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.

TOMATO EGGS RECIPE (CHINESE STYLE)

Steps:

• Cut the scallion into thin rings and separate the green and white sections.
• Cut the tomatoes into small dices.
• Saute the white section scallion in oil. Then add the remaining ingredients in A, Cook for 2 minutes. Add the cornstarch slurry. Remove.
• Mix the ingredient in B. Pour into a pan with some oil over medium heat. Stir until it becomes half-cooked scrambled eggs.
• Return the tomatoes to the pan. Add some green scallion, Have a quick mix and dish out. Garnish with more green scallion.

AKOORI - PARSI SCRAMBLED EGGS

Steps:

• Beat eggs and milk together adding salt and pepper.
• Heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft.
• Add the turmeric, coriander and tomato and fry a further 2 minutes
• Turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry, the eggs should just be cooked.
• Serve with chapatis and sprinkle with chopped coriander.

EGGS ON TOMATOES PARSI STYLE

Steps:

• 1. Chop the tomatoes extremely fine, or you could chop it up in the mixie. Make sure not to make a paste. 2. Chop onions and green chillies also very fine. 3. Take a shallow pan, add some oil, add pepper corns. The flame should be low. When they begin to pop, add onions and fry till they are a little translucent. Add ginger-garlic paste and fry for some more time. Then add green chilies. 4. Add the red chilly powder, pepper powder and fry for a few seconds. 5. Add chopped tomatoes. Add salt to taste and a pinch of sugar. Cook the tomatoes till they are almost dry. 6. While the tomatoes are cooking, in a bowl add the whites of the eggs. Beat till they are stiff. Then add the yolks. Beat again. The beaten eggs need to be quite stiff. Add a little salt to the eggs. 7. Once the tomatoes are almost dry, pour the eggs over them. They should cover the entire pan. 8. If you like, you can grate some cheese over it. Parmesan tastes very good, or you could use good old cheddar. 9. Cover the pan completely and let the eggs cook. If you like you can replace green chillies with green jalapeños. But if you use jalapeños, then add them just before you pour the eggs over the tomatoes.

CHEZ GLADINES' BASQUE-STYLE SCRAMBLED EGGS

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onions and cook, stirring, until translucent, about 8 minutes.
• Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine, and sugar. Season with salt and pepper to taste, reduce the heat to low, and cook gently, stirring occasionally, for 35 minutes.
• Heat the butter in a skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and stir with a fork until they are cooked through. Remove from the heat.
• In a nonstick pan over medium heat, brown the ham slices lightly on both sides, about 3 minutes on each side.
• To serve, combine the scrambled eggs with the pepper and onion mixture and top each serving with a slice of ham.
• Note: To peel tomatoes, place in boiling water for 30 seconds, plunge into cold water, and peel with a sharp knife.