The Big Bombay Recipe

1. Prepare egg mix

Crack the eggs into a bowl and whisk lightly with 1/4 tsp salt and 1/4 tsp freshly ground black pepper until just combined. Stir in the chopped coriander and set aside.

2. Heat 2 tbs butter in a non-stick frying pan over medium-low heat. Add the finely chopped onion and cook gently for 3–4 minutes until soft and translucent but not browned. Add the green chili and diced tomato (if using) and cook for another 1–2 minutes to soften.

3. Stir in turmeric and garam masala, cook for 30 seconds until fragrant. Pour in the whisked eggs and, keeping the heat low, stir continuously with a spatula scraping the base. Cook slowly until the eggs are just set but still moist and slightly runny—about 3–5 minutes. Taste and adjust seasoning with remaining salt if needed. Remove from heat early as residual heat will finish them. Keep warm.

4. Preheat a large grill pan or heavy frying pan over medium-high heat. Add 1 tbs vegetable oil if using a dry pan for the sausages only.

5. Cook the sausages

Place the Shropshire pork sausages in the pan. Cook for about 12–15 minutes, turning frequently so they brown evenly and are cooked through (internal temperature about 70°C / 160°F). Reduce heat if they brown too quickly. Transfer to a warm plate and keep covered.

6. Cook the bacon

In the same pan (remove excess fat if there is too much, reserving a little for flavor), add the streaky bacon slices and cook over medium heat 3–5 minutes per side until char-striped and crisp to your liking. For thicker cut bacon, adjust time. Transfer to a paper towel-lined plate to drain and keep warm.

7. In a medium sauté pan, heat 1 tbs olive oil over medium heat. Add the finely chopped onion and cook for 3–4 minutes until soft. Add the minced garlic and cook 30 seconds until fragrant.

8. Stir in ground cumin and sweet paprika and cook for 30 seconds to bloom the spices. Add the tomato purée and mix well, cooking 1 minute.

9. Add the drained beans and 3 tbs water. Stir to combine and simmer gently for 5–7 minutes so the beans absorb the spiced sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with 1 tbs chopped coriander or parsley. Keep warm.

10. Preheat a griddle or grill pan to medium-high. Toss the halved mushrooms and tomatoes with 2 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

11. Place mushrooms cut-side down on the hot pan. Grill mushrooms 3–4 minutes per side until nicely charred and tender. At the same time, place tomato halves cut-side down and grill 2–3 minutes until charred and softened. Remove and keep warm.

12. Butter the buns: spread softened butter on the cut sides of the buns. Lightly toast them on the grill pan or under a broiler for 1–2 minutes until golden and warmed through.

13. Assemble each plate: place a buttered bun base on the plate. Pile a generous portion (about one-quarter) of the akuri onto each bun. Add two slices of charred streaky bacon and one cooked Shropshire sausage (halved lengthwise if preferred). Spoon a portion (about 1/2 cup) of masala beans alongside or on top of the eggs. Arrange two grilled mushrooms and a grilled tomato half beside the bun. Top with the bun crown and garnish with extra coriander leaves.

14. Serve immediately while everything is hot. Provide ketchup or extra chili sauce on the side if desired.