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!
- 4 Eggs
- 2 tbsp Oil
- 1 tsp Cumin seeds (Jeera)
- 1 Green Chili Pepper
- 1 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.
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.
- 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.
Calories: 152kcal | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 395mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg