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! 

Egg Bhurji / Indian scrambled eggs in a pan garnished with jalapeños and cilantro

This Egg Bhurji needs minimal ingredients that you will always have in the house and is so easy to make you will get hooked to making it every week!

I love that these Indian scrambled eggs can be enjoyed any meal of the day. For breakfast, with bread, or for lunch/dinner with roti or dinner rolls (pav in Hindi).

I make this Egg Bhurji whenever I am short on time or don’t have many veggies in the refrigerator. My mom was visiting recently and made this delicious scrambled egg curry. My husband loved it so much that and said it tasted just like Paneer bhurji. So I quickly took my mom’s exact recipe, which I am sharing with you here today!

If you love eggs, you will also enjoy Instant Pot Boiled Eggs, Avocado Egg Salad Sandwich, Air Fryer Frittata, Guacamole Deviled Eggs, & Egg Curry recipe too!

What is Egg Bhurji?

Egg Bhurji is the spiced Indian version of scrambled eggs. It is also called Anda Bhurji. Anda means egg in Hindi.

It is a quick and easy recipe that can be served with dinner rolls or pav also called Bhurji Pav. Egg Bhurji is a popular breakfast option in India, especially in Mumbai, the place where I grew up. It is served along with toasted bread or pav.

The Parsi dish Akoori or Akuri is very similar to Egg bhurji with some subtle differences. Akuri is filled with many condiments like ginger, garlic, pepper, onion and other spices that make it super hot. Akoori tends to be more moist with the eggs cooked a just a bit less than in the case of the bhurji.

Spicy Scrambled eggs in a pan

What ingredients to add to Anda Bhurji?

This authentic recipe of egg bhurji curry has the basic ingredients of onions, tomatoes, green chili’s and spices. You can also add other veggies like bell peppers, peas and mushrooms to make it more flavorful.

If you do not want to add too much spice, then just skip the green chili and red chili powder when making this Indian scrambled egg curry.

How to make Indian Scrambled Eggs?

Before cooking Egg Bhurji, whisk the eggs in a bowl and set aside. Chop the onions, tomatoes and green chili pepper.

  • Heat oil in a large pan and add cumin. Let it sizzle until cumin starts to change color.
  • Add the onions and green chili and sauté them well till the onions become golden brown.
  • Then add the tomatoes, spices and mix well. Cover the pan with a lid to soften the tomatoes.
Oil and cumin seeds in a pan
Sautéed chopped onions and jalapeños
Onions and jalapeno in a pan to be sautéed
Tomatoes over sautéed onions in a pan
  • Now add the whisked egg mixture and mix them well with onion and tomatoes.
  • Keep stirring the eggs until they are scrambled well. Switch off the heat once they are cooked well.
Egg over spiced onions and tomatoes
Egg Bhurji / indian spiced scrambled eggs in a pan
  • Garnish the egg bhurji with cilantro and serve hot with pav, roti or paratha.
Anda bhurji masala in a pan

How to serve Egg Bhurji?

Egg Bhurji is a great side dish that can be served any meal of the day. We usually have this delicious Egg bhurji curry along with roti or paratha and lentil soup for dinner. If making this spicy indian scrambled eggs for breakfast, we like to have it with toasted bread (pav).

Egg Bhurji served with roti in a white plate

Enjoy this Egg Bhurji for breakfast or a quick easy dinner!

Other Indian breakfast recipes:

4.88 from 25 votes

Egg Bhurji

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 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


  • 4 Eggs
  • tablespoon Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • Green Chili Pepper
  • Onion, large, 1.5 cups
  • 1 Tomato,  0.75 cup
  • Cilantro, to garnish



  • Break the eggs and add to a bowl. Whisk the eggs well and set aside.
  • Heat a pan over medium heat and once it’s hot, add oil and cumin seeds. Saute for about 30 seconds until the cumin seeds change color.
  • Add onion and green chili pepper. Saute onions for about 5-7 minutes until they become golden brown in color.
  • Add tomatoes, spices and mix well. Cover with lid so that the tomatoes soften, for about 2-3 minutes.
  • Add the egg mixture and cook for 1-2 minutes, scrambling the eggs until cooked. Keep stirring continuously until cooked. Switch off heat.
  • Garnish with cilantro and serve with pav, roti or paratha.



Variations: You can add bell peppers, green peas or mushrooms to vary the taste of these scrambled eggs.
  • If using bell peppers or mushrooms, sauté them along with the onions.
  • If adding frozen green peas, add them along with the tomatoes.
  • If using fresh green peas, pre-cook them. 
Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don’t forget to adjust to your taste. 
Reduce spice: Skip green chili pepper and reduce red chili powder. 


Calories: 152kcalCarbohydrates: 5gProtein: 6gFat: 12gSaturated Fat: 2gCholesterol: 164mgSodium: 395mgPotassium: 183mgFiber: 1gSugar: 3gVitamin A: 494IUVitamin C: 8mgCalcium: 39mgIron: 2mg

Additional Info

Course: Breakfast, Main Course
Cuisine: Indian
Diet: Gluten-free, Low Carb, Paleo
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

Hi..I’m Meeta. I am a former product specialist by profession, and a foodie at heart. I strongly believe that each one of us has a chef inside us, we just need some inspiration to explore the ingredients and create great food. I share simple step-by-step recipes made using instant pot and other gadgets in the modern kitchen. I primarily cook Indian food, but I also love to cook global cuisines such as Italian, Thai, Mexican and more. Enjoy the world of awesome food!

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Recipe Rating


    1. Hi Mark – No, I just chop the whole tomato without coring or removing the seeds. Hope you enjoy the egg bhurji.

  1. I am so excited to try this when the price of eggs goes down. In the meantime, can I try it with tofu? If so, what firmness level of tofu would be best?

  2. Meeta,

    I really appreciate that now measure of ingredients in cup measures. It is easier to explain for measuring the ingredients.

    I tried the instant pot chana dal. It was good.

    Thank you very much.

  3. I had it recently for the first time on a cruise and loved it, so wanted to make it myself. Your recipe is wonderful! Made it exactly as written. Didn’t have a proper bread to serve it with, so served it with the buttered toast and it was still so good! Thank you!

  4. Awesome flavor! I have not had eggs bhurji since I was in Bangalore years ago, and for some reason I got a really strong craving!
    Thanks for recipe.

  5. Delicious! I made this for a very late breakfast/early lunch just for myself. I cut everything in half. My husband turned up his nose, so there was more for me! I did use a half of a serrano chili pepper since that’s what I had hanging around. And I only had cherry tomatoes, but a handful chopped up was fine. Thank you for a great recipe. You’re so clever!

  6. Love this fool proof recipe! I dont remember the last time I saw a recipe with salt quantities..brilliant for people who cant estimate salt well..Thank you!