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Egg Bhurji Indian Style

Egg Bhurji Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 1 medium tomato, chopped
  • 1 green chili, slit or chopped
  • 1 tsp ginger garlic paste
  • 1/4 tsp ground turmeric
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp ground cumin
  • Salt, to taste
  • 1/4 tsp garam masala
  • 2 tbsp chopped fresh cilantro

Method
 

  1. Melt the butter in a nonstick skillet over medium heat, add the onion, and cook until softened and lightly golden, about 3 to 4 minutes.
  2. Stir in the ginger garlic paste and green chili, cook for 30 seconds, then add the tomato, turmeric, chili powder, cumin, and salt. Cook until the tomatoes break down and the oil separates, about 2 to 3 minutes.
  3. Lower the heat, add the eggs (beaten or cracked directly), and gently scramble until just set but still moist, about 2 to 3 minutes.
  4. Remove from heat, sprinkle with garam masala and cilantro, fold once, and serve immediately.

Notes

The eggs firm up quickly after they leave the pan, so don’t wait to serve them. If you prefer a smoother scramble, beat the eggs with a pinch of salt and a teaspoon of water before pouring them into the pan.