Scrambled Eggs Bhurji Style
A spicy, flavourful Indian twist on classic scrambled eggs.
⏱️ 25 min🍽️ Serves 1
🔥 280 kcal💪 18g protein🍚 10g carbs🥑 19g fat🌾 2g fibreper serving
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Ingredients
- 🥚4 large eggs
- 🧅½ cup red onion, finely chopped
- 🍅½ cup tomato, finely chopped
- 🌶️1 green chili, minced
- 🧄½ tsp ginger-garlic paste
- 🧡¼ tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🌶️½ tsp garam masala
- 🌿2 tbsp fresh coriander leaves, chopped
- 🌻1 tbsp vegetable oil
- 🧂 salt, to taste
Pro tips
- For a richer flavor, add a splash of milk or cream to the eggs before whisking.
- Adjust the amount of green chili and red chili powder to control the spice level.
- Serve hot with buttered toast, pav (Indian bread rolls), or roti for a complete meal.
Method
- 1Whisk the eggs in a bowl with a pinch of salt until well combined. Set aside.
- 2Heat oil in a non-stick pan over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- 3Stir in ginger-garlic paste and green chili; cook for another minute until fragrant.
- 4Add chopped tomatoes and cook until they soften and the oil starts to separate, about 5 minutes.
- 5Mix in turmeric powder, red chili powder, and garam masala. Sauté for 1 minute, ensuring spices are well combined.
- 6Pour the whisked eggs into the pan. Stir continuously with a spatula to scramble the eggs to your desired consistency.
- 7Cook until the eggs are no longer runny but still moist. Season with salt to taste.
- 8Garnish generously with fresh chopped coriander leaves before serving.