Masala Egg Bhurji

Spice up your scrambled eggs with this desi twist.

A few tweaks made to my mother’s recipe, which I grew up eating, this is one of my breakfast favourites.

Ingredients:

  • 1 tsbp ghee
  • ½ an onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 clove of garlic, finely chopped
  • ½ tsp red chilli powder
  • ¼ tsp salt
  • ¼ tsp cumin powder
  • ¼ tsp coriander powder
  • ⅛ tsp turmeric powder
  • ⅛ tsp garam masala
  • ⅛ tsp ground black pepper
  • 3 tbsp tomatoes, chopped
  • 2 eggs + ¼ tsp salt
  • 3 tbsp milk
  • 1 tbsp coriander leaves, chopped

Process:

  1. Heat up a pan on medium heat.
  2. Add ghee to the pan and sauté chopped onions, garlic, and green chillies for 2–3 minutes.
  3. Add salt and continue to sauté for another 2-3 minutes. The onions should have a nice golden brown colour.
  4. Add in all of the spices and cook for a few seconds, then add in roughly chopped tomatoes. Mix well.
  5. Whisk together eggs, milk and salt. Turn down the heat to low and pour in the eggs. 
  6. Let the mixture sit for 30 seconds, then begin to scramble by pulling the eggs from the sides of the pan to the centre.
  7. When the eggs are not runny any more, but still appear wet, add in fresh coriander, give it a final mix and transfer the eggs onto your plate.
  8. Garnish with some more coriander leaves and green chillies. Serve warm with some toasty brun paav or any crusty bread of your choice.

Leave a Reply