Akoori

Name: Akoori
Ingredients: 1 Tablespoon Olive Oil; 2/3 cups Finely Chopped Onion; 2/3 cups Chopped Tomato; 1 teaspoon Grated Fresh Ginger; 1 whole Green Chili, Finely Chopped (Serranos Or Jalapenos Work Great); 1/2 teaspoons Ground Cumin; 1/2 teaspoons Turmeric; 8 whole Eggs; Salt And Pepper, to taste; 3 Tablespoons Cilantro, Chopped, Divided

10 ingredients

7 steps

Ingredients

1 Tablespoon Olive Oil
2/3 cups Finely Chopped Onion
2/3 cups Chopped Tomato
1 teaspoon Grated Fresh Ginger
1 whole Green Chili, Finely Chopped (Serranos Or Jalapenos Work Great)
1/2 teaspoons Ground Cumin
1/2 teaspoons Turmeric
8 whole Eggs
Salt And Pepper, to taste
3 Tablespoons Cilantro, Chopped, Divided

Directions

1

Heat oil in a large, nonstick skillet over medium heat. Cook the onions until softened, stirring frequently about 5 minutes.
2

Stir in the tomato, ginger, chilies, cumin and turmeric and cook, stirring for 2 minutes.
3

Whisk eggs in a medium bowl. Season with salt and pepper.
4

Stir the beaten eggs into the skillet with the tomatoes and add half the cilantro. Stir well to combine all ingredients.
5

Cook slowly, stirring frequently, until soft, thick curds form. Cook until eggs reach your desired firmness.
6

Serve immediately, garnished with remaining cilantro.
7

Note: This pairs well with a fresh fruit salad.