Get ready to embark on a culinary journey that will revolutionize your morning routine! Ekoori, a tantalizing Indian twist on scrambled eggs, is about to become your new breakfast obsession. Imagine fluffy, golden eggs infused with aromatic turmeric, zesty green chilies, and perfectly sautéed onions - a dish that promises to wake up your taste buds and transport you straight to the vibrant streets of India with just one bite.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Indian
Serves: 2 servings
Ingredients
- 4 large eggs
- 1 small onion, finely chopped
- 1 green chili, chopped
- 1/2 teaspoon turmeric powder
- 1 tablespoon oil or ghee
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 4 large eggs, 1 small finely chopped onion, 1 chopped green chili, 1/2 teaspoon turmeric powder, 1 tablespoon of oil or ghee, salt to taste, and fresh cilantro for garnish.
- In a medium-sized bowl, crack the 4 large eggs and whisk them together until the yolks and whites are fully combined. Set aside.
- Heat 1 tablespoon of oil or ghee in a non-stick skillet over medium heat. Allow the oil to heat until it shimmers but does not smoke.
- Add the finely chopped onion to the skillet and sauté for about 2-3 minutes, or until the onions become translucent and soft.
- Stir in the chopped green chili and sauté for an additional minute to release its flavors.
- Sprinkle in the 1/2 teaspoon of turmeric powder and stir well to combine with the onions and chili, cooking for about 30 seconds until fragrant.
- Pour the whisked eggs into the skillet over the sautéed mixture. Allow the eggs to sit undisturbed for a few seconds to start setting.
- Using a spatula, gently stir the eggs, folding them over the onion and chili mixture. Continue to cook for about 3-4 minutes, stirring occasionally, until the eggs are fully cooked but still soft and creamy.
- Season the scrambled eggs with salt to taste, stirring well to incorporate.
- Once cooked, remove the skillet from heat. Transfer the Ekoori to serving plates and garnish with freshly chopped cilantro.
- Serve hot with toasted bread, parathas, or enjoy it on its own as a delicious Indian-style breakfast.
Tips
- Use fresh, high-quality eggs for the creamiest texture.
- Chop your onions and green chilies finely to ensure even distribution of flavors.
- Keep the heat at medium and stir gently to prevent the eggs from becoming dry or overcooked.
- For extra richness, use ghee instead of regular oil.
- Don't rush the sautéing process - letting the onions and chilies develop their flavors is key to an authentic Ekoori.
- Serve immediately for the best taste and texture, as scrambled eggs can quickly lose their creamy consistency.
- Experiment with additional spices like cumin or garam masala for a more complex flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 16g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 380mg
