Akuri Recipe

Prep eggs

Crack the 3 eggs into a bowl. Add 1 tsp milk or water, a pinch of salt (from the 1/2 tsp) and 2 tablespoons of chopped cilantro. Whisk until just combined; do not overbeat — you want some texture.

Cook aromatics

Heat a heavy skillet or nonstick pan over medium heat. Add 1 tsp vegetable oil and 1.5 tbsp butter. When the butter stops foaming, add 1/2 cup finely chopped onion and sauté, stirring, until translucent and starting to brown at the edges, about 4–5 minutes. Add 1 tsp finely chopped green chili, 1/2 tsp grated ginger and 1/2 tsp minced garlic. Cook 30–45 seconds until fragrant.

Add tomatoes & spices

Add 1/4 cup finely chopped tomato and 1 tsp tomato paste (if using). Cook 1–2 minutes until the tomato softens and the mixture is slightly saucy. Stir in 1/4 tsp turmeric, 1/4 tsp ground cumin, 1/4 tsp red chili powder, and 1/8 tsp garam masala. Cook for another 30–45 seconds to bloom the spices.

Scramble eggs gently

Reduce heat to low-medium. Pour the whisked eggs into the pan. Let them sit undisturbed for 10–15 seconds until the edges just begin to set. Using a spatula, gently stir and fold the eggs from the edges toward the center in slow motions, creating soft curds. Continue to cook slowly, removing the pan briefly from the heat if they are cooking too fast. Cook until the eggs are creamy and slightly runny — they will continue to cook off the heat. This should take 1½–3 minutes total depending on heat.

Finish and season

Turn off the heat when eggs are just set but still moist. Stir in remaining chopped cilantro (if any), 1/8 tsp freshly ground black pepper, and adjust salt to taste (use the remaining amount from the 1/2 tsp total). Add a small knob of extra butter (optional) and fold gently to enrich. Keep warm.

Prepare tomato

Brush the cut face of the halved tomato with a little olive oil or melted butter and season with 1/8 tsp salt and 1/16 tsp black pepper.

Grill tomato

Heat a grill pan or skillet over medium-high. Place the tomato cut-side down and grill until charred and tender, about 3–4 minutes. Flip and grill the skin side briefly 30–45 seconds. Remove and keep warm.

Toast buns

Slice the buns if not already split. Lightly brush cut sides with olive oil or melted butter. In the same pan used for tomato (reduce heat to medium), toast the bun cut sides until golden brown and slightly crisp, about 1–2 minutes. Keep warm.

Place the two toasted buns on a plate. Pile the hot Akuri (spiced scrambled eggs) on top or alongside the buns. Set the grilled tomato next to the eggs. Optionally top the eggs with a small pat of butter and sprinkle a little extra chopped cilantro. Serve immediately with a lemon wedge on the side to squeeze over the tomato or eggs, if desired.