Egg Bhurji (Spiced Scrambled Eggs)

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chili, finely chopped (optional for spice)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt to taste
• 4 large eggs
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon garam masala

Steps

1. 1 Heat oil in a skillet over medium heat.
2. 2 Add onion and sauté until translucent, about 2 minutes.
3. 3 Add tomato and green chili, cook until softened.
4. 4 Stir in cumin, coriander, turmeric, and salt, cooking for 30 seconds.
5. 5 Crack eggs directly into the skillet, gently stirring to scramble them into the spices.
6. 6 Cook until eggs are just set but still moist, about 3-4 minutes.
7. 7 Sprinkle with cilantro and garam masala.
8. 8 Serve immediately, stirring gently to combine if desired.

Equipment

• skillet

Variations

• Add diced bell peppers for extra color and sweetness.
• Top with a fried egg for a richer version.

Substitutions

• Use bell peppers in place of green chili for a milder version.
• Substitute garam masala with a pinch of cinnamon and cloves for a unique twist.

Pairings

• Serve alongside hash browns or sautéed spinach.

Nutrition

Tips

• For extra fluffiness, beat the eggs with a pinch of salt before adding them to the pan.
• Adjust the spice levels to your preference by adding more or less green chili.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to a month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm naan or toast.
• Pair with a side of cucumber raita for a cooling contrast.

FAQ