Parsi’s have an egg fetish… we eat eggs on top of just about everything and for every meal too!!! Akoori is what we call soft scrambled masala eggs typically eaten with chapati/ roti or even with toast.
‘Sali-per-edu’ is one of the most traditional Parsi recipes, eggs on top of crisp fried potato straws… Here’s a twist on my 2 favs… sali cups with an akoori filling… ABSOLUTELY DIVINE!
1. Pre-heat oven to 180°C
Ingredients
Instructions
2. Lay the grated potatoes out onto kitchen towels to dry
3. Once the potatoes have dried, add them to a large bowl with the egg white and seasons with the salt and pepper
4. Grease a muffin tin with oil and then mould the potato mixture into each cup hole by pressing down to make a cup shape
5. Bake in the oven until starting to colour and slightly crisp. Carefully remove the potato cups from the tin (the cups should keep their shape now) and you can continue to cook them using your preferred method, in an air-fryer, bake in the oven or deep fry until crisp and golden, set the cups aside to cool
6. Beat the eggs and remaining yolks until combined well, season with a little salt and pepper, set aside
7. In a pan over medium heat add a little oil and sauté the onions, ginger, garlic and green chillis for a few mins
8. Add the ground spices, tomatoes and coriander, keep cooking until the onions are starting to brown. If the mixture is sticking, add a splash of water
9. Turn the heat down to low and stir in the egg mixture and keep stirring the eggs as they begin to set, don’t be impatient and turn the heat up
10. The eggs are done when they resemble a creamy and velvety scrambled egg
11. Fill the potato cups with the egg mixture, garnish with chopped coriander and serve immediately
12. Enjoy!