Parsi-Style Scrambled Eggs

Name: Parsi-Style Scrambled Eggs
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 tbsp. unsalted butter; 1 small white onion, finely chopped; 2 serrano chiles, stemmed, seeded, and finely chopped; 2 cloves garlic, finely chopped; 2 plum tomatoes, cored and chopped; 8 eggs, beaten; 1 ⁄ 2 cup chopped cilantro leaves; 1 ⁄ 4 cup heavy cream; Kosher salt, to taste

Serves
serves 4

MATT TAYLOR-GROSS

This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.

Ingredients

4 tbsp. unsalted butter
1 small white onion, finely chopped
2 serrano chiles, stemmed, seeded, and finely chopped
2 cloves garlic, finely chopped
2 plum tomatoes, cored and chopped
8 eggs, beaten
¹⁄₂ cup chopped cilantro leaves
¹⁄₄ cup heavy cream
Kosher salt, to taste

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Instructions

Step 1

Melt 3 tbsp. butter in a 12" nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add chiles and garlic and cook, stirring frequently, until they begin to soften and brown lightly, about 3 minutes. Add remaining butter and tomatoes; cook, stirring occasionally, until tomatoes release their juices, about 6 minutes. Add eggs, 1⁄4 cup of the cilantro, cream, and kosher salt. Reduce heat to medium and slowly cook the eggs, stirring frequently with a wooden spoon, until soft curds form and the eggs just set, about 6 minutes.