Egg Bhurji Recipe
Indian · Main course · 15 min total
Egg Bhurji is a spiced Indian scrambled egg dish, perfect for a quick breakfast or brunch. This recipe delivers fluffy, flavorful eggs with onions, tomatoes, and aromatic spices.
5
min prep
min prep
10
min cook
min cook
2
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 4 large eggs
- 1 tablespoon butter or oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomato
- 1 green chili, finely chopped (optional)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- Salt to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Crack eggs into a bowl, add a pinch of salt, and beat lightly with a fork until just combined. Set aside.
- Heat butter or oil in a non-stick pan over medium heat. Add chopped onion and green chili (if using). Sauté until onions turn translucent, about 2-3 minutes.
- Add chopped tomatoes and cook until they soften and become mushy, about 2-3 minutes.
- Reduce heat to low. Add turmeric powder, red chili powder, cumin powder, and salt. Stir well and cook for 30 seconds.
- Pour the beaten eggs over the onion-tomato mixture. Let it set for a few seconds, then gently stir with a spatula, scraping from the bottom, until eggs are just cooked but still soft and fluffy, about 2-3 minutes.
- Remove from heat. Garnish with fresh cilantro and serve hot.
Tips
- For extra richness, add a splash of milk to the beaten eggs.
- Serve with toasted bread, paratha, or as a filling for sandwiches.
- Adjust green chili and red chili powder to control spiciness.
- Leftovers can be refrigerated for up to a day; reheat gently.
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