B07 · Breakfast · Maharashtra (incl. Parsi Mumbai)

Parsi Akuri on Whole-Wheat Toast

Name: Parsi Akuri on Whole-Wheat Toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 (akuri plus 2 slices toast each)
Cuisine: Indian (Maharashtra (Parsi community, Mumbai))
Ingredients: 4 large eggs (about 200 g shelled) plus 2 egg whites (66 g); 30 ml milk; 3 g salt; 60 g onion, finely chopped; 60 g tomato, deseeded and chopped; 1 green chilli; ½ tsp grated ginger; 1 small garlic clove, minced; ¼ tsp turmeric; ¼ tsp red chilli powder; ¼ tsp cumin powder; 8 g ghee (1½ tsp) — traditional; or groundnut oil; 2 tbsp coriander; 4 slices whole-wheat bread (100 g)

High proteinContains egg

Akuri is the Parsi community's soft-set spiced scrambled egg, cooked slowly so it stays creamy rather than dry — Mumbai's most elegant egg breakfast.

Region: Maharashtra (Parsi community, Mumbai)
Diet: Contains egg
Prep: 10 min
Cook: 10 min
Total: 20 min
Time, as written: Prep 10 min · Cook 10 min · Total 20 min
Serves: 2 (akuri plus 2 slices toast each)
Difficulty: Easy
Status: Traditional; two egg whites added to the classic
Good for: Weekend breakfast, brunch

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B07Parsi akuri on toastPhotograph to come

Nutrition

High protein

23 gProtein

340kcal

7 gProtein per 100 kcal

Per serving	kcal	Protein	Carbs	Fat	Sat fat	Fibre	Sugars	Protein per 100 kcal
Per serving	340	23 g	26 g	15 g	6 g	5 g	5 g	7.0 g

Tier: High protein · 7.0 g per 100 kcal. Bread uses a typical whole-wheat bread label (25 g slice: about 60 kcal, 2.5 g protein). Values checked against IFCT 2017 on 14 Oct 2026.

Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.

Ingredients

Method

Beat eggs, egg whites, milk and salt lightly — just until blended.
Warm ghee in a non-stick pan on medium-low. Cook onion 4 minutes until soft but not brown.
Add ginger, garlic and chilli for 30 seconds, then tomato and spices for 2 minutes until the tomato softens.
Turn the heat to low. Pour in the eggs and stir slowly and constantly with a spatula, scraping the base.
After 2–3 minutes, when the eggs are thick and creamy but still glossy, take the pan off the heat. They will finish cooking in residual heat.
Stir in coriander. Serve immediately over toast.

Protein optimisation

Where the protein comes from: Eggs give 16 g per serving; bread 5 g.
Boost: Replace the 2 egg whites with 4 (+3.5 g protein, +17 kcal per serving).
Where the protein comes from: Akuri is best slightly soft, but eggs must reach a thick, set consistency with no clear liquid egg remaining.

Variations, serving and storage

Regional: Bharuchi akuri — fold in 1 tbsp chopped cashews and raisins (adds about 50 kcal and 4 g sugar per serving).
Lower-carbohydrate: Serve with sautéed spinach instead of toast (saves about 110 kcal and 20 g carbs).
Storage: Best eaten fresh; do not store and reheat.
Food safety: Use eggs with clean, uncracked shells; refrigerate eggs in hot weather.
Meal prep: Not suitable; prep onion-tomato base a day ahead.

Allergens

Eggs, milk, gluten (bread)

Labels: High protein · Quick · Soy-free · Whey-free

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