My Favorite Spicy Akuri Recipe from our brunch series!

This is one of the most-requested dishes from my supper club- creamy, spicy, and packed with flavor. I’ve finally written it down so you can make it at home!

Ingredients:

For the Akuri:

• 6 large eggs

• 1/2 tbsp oil, 1 tbsp butter 

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1-inch piece ginger, grated or minced

• 2 green chilies, finely chopped (adjust to taste)

• 1 medium tomato, finely chopped

• ½ tsp turmeric (haldi)

• 1 tsp coriander powder

• ½ tsp cumin powder

• ½ tsp garam masala

A small pinch of pav bhaji masala and Salt, to taste

For the Garlic Toum:

• 6 garlic cloves, peeled and core removed (to reduce bitterness)

• ¼ tsp salt

• 2 tbsp lemon juice, divided

• ½ cup neutral oil (grapeseed, avocado, or sunflower)

• 1–2 tsp ice-cold water (optional, for texture)

For the Toast:

• 3 slices sourdough bread

• 1 tbsp butter

• ¼ cup sharp cheddar cheese (I used Balderson)

• Chives or fresh coriander, finely chopped, for garnish

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Method:

1. Make the Garlic Toum

1. Blend garlic cloves and salt in a food processor until finely minced.

2. With the motor running on low, slowly drizzle in half of the oil in a thin stream until it starts to emulsify.

3. Add 1 tbsp lemon juice, then continue alternating between the remaining oil and lemon juice, drizzling slowly until light and fluffy.

4. If too thick, blend in 1–2 tsp ice-cold water to smooth it out.

5. Taste and adjust with more salt or lemon juice.

Store any leftover toum in the fridge for up to a week.

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2. Make the Akuri

1. Heat oil and butter in a pan over medium heat.

2. Add onions and sauté until soft and translucent, about 5-6 minutes.

3. Add garlic, ginger, and chilies; cook 1-2 minutes until fragrant.

4. Stir in tomatoes and cook until softened, about 3-4 minutes.

5. Add turmeric, coriander, cumin, garam masala, pav bhaji masala and salt. Sauté 1 minute to bloom the spices.

6. Lower the heat to low. Crack the eggs directly into the pan and gently stir, scraping the bottom constantly.

7. Cook low and slow for 4-5 minutes until the eggs are soft, creamy, and slightly runny.

8. Turn off the heat immediately to prevent overcooking.

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3. Toast the Sourdough

1. Spread butter on both sides of the sourdough slices.

2. Toast in a hot pan or skillet for 2-3 minutes per side until golden and crisp.

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4. Assemble

1. Spread a thin layer of garlic toum over each slice of hot sourdough.

2. Pile on the spicy akuri, filling each slice generously.

3. Top with sharp cheddar and finish with chives or fresh coriander.

4. Serve immediately while warm and dig in!