Bhurji - Indian Scrambled Eggs
Indian-spiced scrambled eggs cooked with a sautéed onion, chilli, and tomato base, kept soft and slightly juicy rather than fully set. Ready in 20 minutes.
Ingredients
- 4 eggs
- 2 tablespoons cooking oil
- 1 large onion
- 1 clove garlic
- 1 chilli
- 2 tomatoes
- 1 teaspoon ginger
- 1 teaspoon jeera
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ tsp ground turmeric for colour
- fresh coriander for garnish
Instructions
- Finely chop the onions, garlic and chilli. Dice the tomato. Fry the vegetables in a pan with oil until the onion softens. Add the spices.
- Break the eggs and whisk until fluffy. Pour the eggs into the pan and slowly scramble to form a scrambled egg. Do not overcook. Leave a little juiciness in the eggs.
- Serve the bhurji immediately warm. Garnish with coriander leaves.
Notes
- Pull the eggs off the heat while they still look a little underdone — they'll finish setting in the residual heat of the pan.
- Let the spices cook in the oil with the vegetables for a minute before the eggs go in, so they lose their raw edge.
- Crumbled paneer can replace some or all of the eggs for a vegetarian version.
- Reduce or skip the chilli for a milder version without losing the dish's flavor.
- Serve immediately — bhurji is best eaten hot and doesn't reheat well.
Nutrition
Calories: 158kcalCarbohydrates: 7gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 164mgSodium: 651mgPotassium: 303mgFiber: 2gSugar: 4gVitamin A: 864IUVitamin C: 27mgCalcium: 46mgIron: 2mg
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