Anda Bhurji with Toast
Spicy scrambled eggs, Indian style, perfect for a hearty breakfast.
⏱️ 25 min🍽️ Serves 1
🔥 320 kcal💪 18g protein🍚 25g carbs🥑 16g fat🌾 3g fibreper serving
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servings
Ingredients
- 🥚4 large eggs
- 🧅1 medium onion, finely chopped
- 🍅1 medium tomato, finely chopped
- 🧄1 tbsp ginger-garlic paste
- 🌶️1 green chili, minced
- 🟠½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp garam masala
- 🌻2 tbsp vegetable oil
- 🌿2 tbsp fresh coriander, chopped
- 🍞4 slices whole wheat bread, toasted
- 🧂 salt, to taste
Pro tips
- For a richer bhurji, add a splash of milk or cream to the eggs before scrambling.
- Adjust chili powder to your spice preference; omit green chili for milder flavor.
- Ensure eggs are not overcooked for a soft, fluffy texture.
Method
- 1Heat oil in a non-stick pan over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
- 2Add ginger-garlic paste and minced green chili. Cook for 1-2 minutes until fragrant.
- 3Stir in chopped tomatoes and cook until soft and the oil starts to separate, about 3-5 minutes.
- 4Add turmeric powder, red chili powder, and garam masala. Cook for 1 minute, stirring constantly.
- 5Crack the eggs directly into the pan. Season with salt.
- 6Scramble the eggs with the masala mixture until cooked through but still moist, about 3-4 minutes.
- 7Garnish with fresh coriander.
- 8Serve hot with toasted whole wheat bread.