Akoori On Toast

Akoori stands for a spicy scrambled egg dish popular in the Parsi cuisine. The key difference here is that the final eggs are runny and never over-cooked. It tastes great with toast, parathas and pao. It can even be rolled into a flat bread to make a delicious egg roll.

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  • Prep Time5 min
  • Cook Time15 min
  • Total Time20 min
  • Serving Size2
  • Cuisine
    • American
    • French
  • Course
    • Appetizer
    • Breakfast


  • Eggs – 6
  • Small onions – 2
  • Tomato – 1
  • Green Chillies – 3
  • Coriander Leaves
  • Garam Masala – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Ghee or Butter
  • Salt and Pepper to taste


Preparing the spices


Chop finely the onions, green chillies, tomato and coriander leaves



1. Heat ghee or butter in a non-stick skillet
2. Add chopped onions and fry till golden brown
3. Add chillies and tomatoes
4. Cook till tomatoes become soft
5. Add Garam Masala, Turmeric Powder and Salt and mix thoroughly
6. Remove from the flame
7. Break eggs directly into the skillet and whisk
8. Put the skillet back on the flame on low heat and cook while stirring it occasionally
9. Stop before the eggs get overcooked

Serving Suggestion


1. Garnish with coriander leaves
2. Serve hot directly on toast