Akuri Recipe

1. Prep eggs

Crack the 3 large eggs into a bowl. Add the milk (optional), half the salt (0.25 tsp), black pepper and lemon juice. Whisk lightly until just combined; you want a slightly streaky mixture, not fully foamy.

2. Cook aromatics

Heat a nonstick skillet over medium heat. Add 2 tbs unsalted butter. When butter melts and foams but before it browns (about 30–45 seconds), add the finely chopped onion and a pinch of salt. Sauté 3–4 minutes until translucent and a little softened. Add the chopped green chili, grated ginger and minced garlic and cook 30–45 seconds until fragrant.

3. Add spices

Lower the heat to medium-low. Stir in turmeric (1/4 tsp), ground coriander (1/2 tsp) and red chili powder (1/4 tsp). Cook the spices with the aromatics for about 20–30 seconds, stirring constantly so they bloom but do not burn.

4. Scramble eggs gently

Turn the heat to low. Pour the whisked eggs into the skillet over the aromatics. Let the eggs sit undisturbed for 10–15 seconds to begin setting at the edges. Using a silicone spatula, push the partly set eggs from the edges toward the center in slow folds, allowing uncooked egg to reach the pan. Continue gentle folding — do not over-stir — until eggs are softly set but still moist (about 1–2 minutes). Remove from heat just before fully cooked because residual heat will finish them.

5. Finish and season

Fold in 2 tbs chopped cilantro, the remaining salt (bring total to 1/2 tsp if you used 0.25 earlier), and adjust pepper to taste. Taste and add a few drops of lemon juice if desired. Spoon the akuri onto a warm plate and keep covered loosely while preparing buns and tomato so it stays warm.

6. Prepare tomato

Slice the tomato in half crosswise. Lightly brush the cut sides with 1 tsp olive oil or melted butter, then sprinkle each with a pinch of salt (about 1/8 tsp total) and a small crack of black pepper.

7. Grill tomato

Heat a grill pan or skillet over medium-high heat. Place tomato cut-side down and cook 2–3 minutes until char marks appear and the tomato softens slightly. Flip and cook an additional 1 minute just to warm through. Remove and keep warm.

8. Warm buns

Split the buns and spread a little extra butter (optional) on the cut faces. Toast cut-side down in the same pan for 1–2 minutes until golden and slightly crisp. Alternatively, warm in a 180°C (350°F) oven for 5 minutes.

9. Place warm toasted buns on the plate. Pile the akuri beside or on top of a bun as preferred. Add the grilled tomato alongside. Sprinkle the extra chopped cilantro over the eggs and add a small pat of butter on the buns if you like. Serve immediately with green chutney or pickles on the side.