Egg Bhurji (Easy 15-minute Recipe)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
152 kcal
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Course
Main Course, Breakfast
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Cuisine
Indian
Egg Bhurji (Easy 15-minute Recipe)
Description
Egg Bhurji blends beaten eggs with a sauté of cumin seeds, diced onions caramelized to golden brown, green chili, and tomatoes softened with turmeric, coriander, cumin powder, red chili powder, and salt. The cooking process involves toasting the spices with the vegetables before adding the eggs, which are continuously stirred as they set, producing a moist, fluffy scramble.
The dish delivers layers of mild heat and earthy spice balanced by the sweetness of well-cooked onions and tomatoes. Garnished with fresh cilantro, it commonly accompanies Indian flatbreads such as pav, roti, or paratha. Variations may include bell peppers, mushrooms, or peas added with the onions or tomatoes to modify texture and flavor.
Adjust the spiciness by choosing milder or hotter green chilies and by moderating the red chili powder. For best texture, whisk eggs well before cooking and stir constantly while scrambling. This dish suits quick meals and can be modified for comfort preferences by varying ingredients.
Ingredients
- 4 egg I use organic pasture raised eggs
- 2 tablespoon neutral cooking oil I used avocado oil, generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper see notes
- 1 yellow onion large, about 1.5 cups diced
- 1 tomato I used a roma tomato, 0.75 cup
- cilantro to garnish
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon cumin powder aka Jeera powder
- 1/2 red chili powder Mirchi powder
- 1/2 teaspoon salt adjust to taste
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. 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.
Notes
- Add vegetables like bell peppers, mushrooms, or peas with onions or tomatoes to vary flavor and texture.
- Adjust heat by using milder or hotter green chilies, and reduce red chili powder if less spice is desired.
- Ensure onions are sautéed until golden brown to build depth of flavor.
- Whisk eggs thoroughly before adding to pan for even cooking and a fluffy texture.
- Continuous stirring while cooking prevents overcooking and keeps scramble moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 395mg | 16% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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