Egg Bhurji (Easy 15-minute Recipe)
Egg bhurji is the Indian twist to scrambled eggs. Packed with the right amount of flavor and spice, these delicious Indian scrambled eggs are perfect for any meal of the day!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 Eggs (I use organic pasture raised eggs)
- 2 tbsp Oil (I used avocado oil )
- 1 tsp Cumin seeds (Jeera)
- 1 Green Chili Pepper (see notes)
- 1 Yellow Onion (large, about 1 1/2 cups diced)
- 1 Tomato (I used a Roma tomato, 3/4 cup)
- Cilantro (to garnish)
- 1/4 tsp Ground Turmeric (Haldi powder)
- 1 tsp Coriander powder (Dhaniya powder)
- 1/2 tsp Ground Cumin (Jeera powder)
- 1/2 Red Chili powder (Mirchi powder)
- 1/2 tsp Salt (adjust to taste)
Instructions
- 1
Break the eggs and add to a bowl. Whisk the eggs well and set aside.
- 2
Heat a non-stick skillet over medium heat, and once it’s hot, add oil and cumin seeds. Sauté for about 30 seconds until the cumin seeds change color.
- 3
Add onion and green chili pepper. Saute onions for about 5-7 minutes until they become golden brown in color.
- 4
Add tomatoes, spices, and mix well. Cover with a lid so that the tomatoes soften, for about 2-3 minutes.
- 5
Add the egg mixture and cook for 1-2 minutes, scrambling the eggs until cooked. Keep stirring continuously until cooked. Switch off the heat.
- 6
Garnish with cilantro and serve with pav, roti, or paratha.