andrejthechef
IndiaEggsBreakfast

Egg Bhurji

Scrambled eggs cooked down with onion, tomato, green chile and spices, loose and crumbly.

prep
10 min
cook
10 min
total
20 min
serves
2
level
easy
Egg Bhurji, a dish from India

Egg bhurji is India's answer to scrambled eggs, cooked down with onion, tomato, green chile and a short list of spices until it's closer to a loose, savory hash.

It's a fast breakfast or dinner either way, usually eaten with pav, toast or roti to scoop it up.

Part of our 20 best egg recipes list.

method

  1. Heat the oil in a pan over medium heat, and fry the onion until soft and starting to turn golden, about 4 minutes.

  2. Add the ginger-garlic paste and green chile, and cook for another minute until fragrant.

  3. Stir in the tomato, turmeric and red chile powder, and cook until the tomato breaks down into a soft, jammy mixture, about 4 minutes.

  4. Whisk the eggs with a pinch of salt and pour them into the pan, letting them sit a few seconds before scrambling.

  5. Stir continuously, breaking the eggs into small, loose curds as they cook through, about 2 minutes.

  6. Sprinkle with garam masala and coriander, and serve hot with pav or roti.

chef's tips

  • Cooking the tomato down fully before the eggs go in keeps the finished bhurji from turning watery.
  • Breaking the eggs into small curds, rather than large folds, gives bhurji its distinct, crumbly texture.