Akoori

The breakfast of champions and the supper of the downtrodden. Gadget Boy could never stand the smell: “Urk! You’re making those eggs!”

Supper for one, but just multiply the quantities.

  • three eggs
  • a small tomato, chopped and deseeded; don’t worry about skinning it!
  • half a small onion
  • one clove garlic
  • quarter teaspoon cumin seeds, ground or whole
  • quarter teaspoon turmeric
  • quarter teaspoon chilli (depending on how potent you like it: I’m only using half a dozen dried chilli flakes)
  • chopped coriander leaves (I freeze mine)
  • salt, pepper

Finely dice the onion and fry in a small amount of oil and butter, no need to drown it, until soft. Add a pinch of salt. While that’s happening chop the garlic finely.

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Move the onion to the edges and add the chilli and cumin, and fry for a minute.

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Add the garlic and fry for another minute. At this point, beat the eggs lightly, and add about a tablespoon of milk.

Add the turmeric and stir for a few moments, and then add the tomato, and fry for a minute.

Now add the eggs and coriander, and leave for a slow count of five.

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Then stir gently, and gradually, after a couple of minutes, the mixture will come together.

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And then you can serve, with a grind of pepper to taste.

As with any member of the scrambled egg family, they will carry on cooking, so you can serve when they’re still a bit gooey. Mine just went on a section of baguette, as that was what happened to be handy.

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Variations

When it’s still fairly runny, put it into flatbread, roll up, and crisp under a preheated grill.

Lots more ingredients, e.g. courgettes, peppers, etc, but cook it like a frittata.

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