Parsi-Style Scrambled Eggs
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
Yield: serves 4
- 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
- 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.
- Transfer eggs to a platter. Sprinkle remaining cilantro over eggs and serve hot, with toast.