Akoori

Akoori recipe, egg recipe, canadian cuisine, canada recipe, canada food• 1 tbsp (15 mL) canola oil
• 2/3 cup (150 mL) finely chopped onion
• 2/3 cup (150 mL) chopped tomato
• 1 tsp (5 mL) grated fresh ginger
• 1 to 2 green chilies, minced (or to taste)
• 1/2 tsp (2mL) each: ground cumin and turmeric
• 8 eggs
• Salt and pepper, to taste
• 1 to 2 tbsp (15 to 30 mL) finely chopped cilantro or parsley

Heat oil in large non-stick skillet over medium heat. Cook onion until soft, stirring frequently, about 6 minutes. Stir in tomato, ginger, chilies, cumin and turmeric; cook 2 minutes. Whisk eggs lightly in medium bowl; season with salt and pepper. Stir eggs into tomato mixture; add half of the cilantro. Cook, stirring until soft, thick curds form. Serve immediately, topped with remaining cilantro.

Serves 4.

AKOORI

• 1 c. à table (15 ml) d’huile canola
• 2/3 tasse (150 ml) d’oignon finement haché
• 2/3 tasse (150 ml) de tomate hachée
• 1 c. à thé (5 ml) de gingembre frais râpé
• 1 à 2 piments verts émincés (jalapeños, au goût)
• 1/2 c. à thé (2 ml) chacun de cumin et de curcuma moulus
• 8 œufs
• Sel et poivre, au goût
• 1 à 2 c. à table (15 à 30 ml) de coriandre ou de persil finement haché(e)

Chauffer l’huile dans une grande poêle antiadhésive à feu moyen. Y faire cuire l’oignon jusqu’à ce qu’il soit tendre, en remuant fréquemment, pendant environ 6 minutes. Ajouter la tomate, le gingembre, le ou les piments, le cumin et le curcuma, et cuire pendant 2 minutes. Battre les œufs légèrement dans un bol de format moyen, saler et poivrer. Incorporer les œufs au mélange à la tomate et ajouter la moitié de la coriandre. Cuire en remuant jusqu’à ce que de gros grumeaux tendres se forment. Servir immédiatement et garnir de l’autre moitié de la coriandre.

4 Portions.

Recipe Courtesy of The Egg Farmers of Canada.

 

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