Egg Bhurji (Easy 15-minute Recipe)

4.98 from 38 votes

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 Time5

Cook Time20

Total Time25

Course: Breakfast, Main Course

Cuisine: Indian

Keyword: anda bhurji, egg bhurji, indian scrambled eggs

Diet: Gluten-free, Low Carb, Paleo

Method: Stovetop

Servings:

Author: Meeta Arora

Equipment

Heavy Bottom Pan

Ingredients

4 Eggs I use organic pasture raised eggs
2 tablespoon Oil I used avocado oil
1 teaspoon 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

Spices

1/4 teaspoon Ground Turmeric (Haldi powder)
1 teaspoon Coriander powder (Dhaniya powder)
1/2 teaspoon Ground Cumin (Jeera powder)
1/2 Red Chili powder (Mirchi powder)
1/2 teaspoon Salt adjust to taste

US Customary - Metric

Instructions

Break the eggs and add to a bowl. Whisk the eggs well and set aside.
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.
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 a 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 the heat.
Garnish with cilantro and serve with pav, roti, or paratha.

Video

Notes

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.

Saute Onions: You might notice lots of onions in this recipe. Make sure to saute them well till they are golden in color.

Tomato: Some people don't like tomatoes in their egg bhurji. The reason is that it can sometimes release too much liquid. I suggest using a small amount of Roma tomatoes, which do not release as much water.

Whisk the eggs: Make sure to break the eggs in a bowl and whisk them before adding to the pan.

Keep Stirring: Once you add the whisked eggs, continuously store the bhurji so that the egg scrambles and mixes well with the aromatics.

Nutrition