Egg Bhurji

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 230kcal

Author: Shruthi Baskaran-Makanju

Egg bhurji is Indian spiced scrambled eggs with cumin, turmeric, and fresh tomatoes. Ready in 15 minutes. Creamy, flavorful, and perfect with paratha or buttered toast.

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Ingredients

1 tablespoon oil
½ teaspoon cumin seeds
1 small onion finely chopped
1 small tomato finely chopped
½ green chili finely chopped (optional)
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon ground coriander
½ teaspoon salt adjust to taste
4 large eggs whisked
½ teaspoon garam masala optional
2 tablespoons chopped cilantro for garnish

Instructions

Heat oil in a nonstick or well-seasoned skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
Add onion and cook, stirring occasionally, until golden brown, 2-3 minutes.
Stir in tomato and green chili (if using). Cook for another 2 minutes until tomato softens.
Add turmeric, red chili powder, ground coriander, and salt. Stir well and cook for 30 seconds until spices are aromatic.
Lower heat to medium-low. Pour in whisked eggs and gently scramble, stirring frequently, until just set but still soft and creamy, 2-3 minutes. Do not overcook.
Remove from heat. Sprinkle with garam masala (if using) and chopped cilantro.
Serve immediately with paratha, roti, or buttered toast.

Notes

Use medium-low heat while cooking the eggs to prevent them from drying out.
Whisk eggs well before adding for a uniform texture. To make it easier for clean up, you can crack an egg into a tall glass jar and use a fork to whisk quickly!
Adjust spice to taste—reduce chili for kids or increase green chilies for a kick.
Avoid overcrowding: If doubling the recipe, cook in batches so the eggs scramble evenly.

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