Akoori (Spiced Eggs)
Prep:
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Cook:
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Easy
Ingredients
6 eggs
2 TBSP oil or butter (use oil if dairy-free)
2 medium onions, finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 medium tomato, finely chopped
1 small jalapeño chili, seeded and finely chopped
2 TBSP fresh cilantro leaves, finely chopped
1 tsp salt
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6 eggs
2 TBSP (30 ml) oil or butter (use oil if dairy-free)
2 medium onions, finely chopped
1 tsp (5 ml) cumin powder
1 tsp (5 ml) coriander powder
1 medium tomato, finely chopped
1 small jalapeño chili, seeded and finely chopped
2 TBSP (30 ml) fresh cilantro leaves, finely chopped
1 tsp (5 ml) salt
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Rating
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Dietary Therapies
SCD
mSCD
CDED P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Nut Free
Soy Free
Instructions
- In a bowl, beat the eggs lightly. Set aside.
- In skillet, heat butter/oil and fry onions until golden.
- Add cumin and coriander powders.
- Stir quickly for 30 seconds.
- Add chopped tomatoes, jalapeño, and 1 TBSP (15 ml) cilantro leaves.
- Stir until tomatoes are cooked.
- Add eggs and stir over low heat until eggs are scrambled.
- Garnish with remaining cilantro leaves before serving.
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Nutritional Info
Storage
Notes
This recipe was originally published in
Adventures in the Family Kitchen: Original Recipes Based on the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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