Dress your sourdough differently: Vivek Singh’s spicy Bombay scrambled eggs

Spicy breakfast: Bombay scrambled eggs are something different (Johnny Stephens)
Spicy breakfast: Bombay scrambled eggs are something different (Johnny Stephens)

This Parsee dish is known in India as "akuri" and remains one of the most popular brunch dishes we serve at The Cinnamon Club, my Indian restaurant in Westminster. It serves four to six people.


  • 12 eggs, broken and whisked together

  • 4 tbsp oil

  • ½ tsp cumin seeds

  • 1 medium onion finely chopped

  • 2 green chillies, finely chopped

  • 1 tbsp finely chopped ginger

  • 1 tsp ground turmeric

  • 2 tsp salt

  • ½ tsp red chilli powder

  • 1 medium tomato deseeded and finely diced

  • 2 tbsp finely chopped green coriander


1. Heat the oil in a large pan, add the cumin seeds and let them crackle, then add the onions and sauté on medium heat, stirring constantly until they turn golden brown.

2. Now add the chopped ginger and green chillies and stir for a minute, then add the salt, turmeric and red chilli powder and stir quickly and continuously to prevent the dry spices from burning. In less than a minute add the deseeded tomatoes and stir for a minute or two.

3. Add the beaten egg mixture and stir continuously until the egg starts forming lumps. Take care not to cook for too long, as this will stick to the bottom of the pan and burn. Keep stirring with either a whisk or a wooden spatula continuously and cook until a soft scrambled egg consistency is reached.

4. Finish with chopped green coriander. Serve on top of toast or paratha.