Akuri à la Italiano
Lazy people like me always go for that extra five minutes of sleep, which somehow manifests in a half-hour delay to leave for work. This means, less time to get ready, less time to arrange the house and less time to make some breakfast.
Well, lazy people like me are also great at coming up with easy options for food. Making akuri (a Parsee-style egg bhurji) in an Italian way is my version of an easy, yet a fancy option for food. The onions and ginger of the traditional recipe are replaced with cherry tomatoes, mushrooms and rosemary.
Intrigued? Let’s take a closer look.
Ingredients:
2-3 eggs
100 gms button mushrooms
100 gms fresh spinach
50 gms cherry tomatoes
3-4 tablespoons of milk
2 tablespoons of fresh cream
3 tablespoons of sun-dried tomato-soaked olive oil (optional)
3-4 olives, diced
A pinch of crushed rosemary
A pinch of crushed parsley
Salt and pepper to taste
How to make:
Heat a tablespoon of olive oil in a pan. Add the milk, fresh cream, finely chopped mushrooms, spinach and cherry tomatoes and olives to the eggs and toss the mixture into the pan. Start stirring in low heat. Refrain from adding any seasoning at this point to ensure the mixture does not release water. Once the egg starts thickening add the parsley, rosemary, salt and pepper and continue stirring. Cover with a lid and leave it to cook slowly in low heat for 5-7 minutes. Finish with a drizzle of sun-dried tomato-soaked olive oil. Done!
Easy peasy, right?
