Breakfast was fairly standard from as early an age as I can remember. Dressed in my school uniform, warming milk in the milk pan on top of the old electric cooker then pouring it over Shreddies and adding a spoonful of brown sugar. Mum was always reading health food articles and so always doing her best to improve our diet. For example, in tea, white sugar was replaced by brown sugar, and subsequently it was replaced by honey. But in cereal, I stuck to brown sugar.
However, occasionally on a weekend, we’d have something different. Different, never meant a fried breakfast due to mum’s aforementioned focus on healthy foods, therefore no fry-ups, much to my Dad’s constant disappointment. But what we did have was either a nice spicy omelette, or some Akuri. Akuri is basically a beautifully spiced scrambled egg. Not chilli hot, just enough spice and taste to kick-start the morning. We’d have it on toast, or occasionally stuffed into a warm pitta bread.
These days, now that I’ve learnt to cook it for myself, I’m just as happy eating it for an evening meal or breakfast. It’s pretty simple to prepare. Here’s the recipe for a smallish portion…
- 1 small onion finely chopped
- a quarter teaspoon of cumin powder
- a quarter teaspoon of coriander powder
- a small amount of chilli powder or fresh chillies
- a quarter teaspoon of garlic powder (optional)
- 3 or 4 chopped and peeled tomatoes
- 5 eggs
- a sprinkle of fresh coriander
- Heaped tablespoon of butter or ghee
- Salt – according to taste
- Fry the onion in the butter or ghee for about five minutes (until golden brown)
- Add the cumin, coriander powder, chilli and garlic and fry for a further minute
- Add the tomatoes and egg and stir continuously until you’ve got a scrambled egg consistency
- Add a bit of fresh coriander before serving and salt if you want.