Quick & Easy Indian Egg Bhurji Recipe (Scrambled Eggs)

Ingredients

• 4 large eggs
• 2 tbsp cooking oil or butter
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 tsp ginger-garlic paste (optional, but recommended)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (Kashmiri for color, regular for heat, optional)
• 0.5 tsp garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. 1

   Prepare Eggs: In a bowl, crack the eggs and whisk them lightly with a pinch of salt and pepper until just combined. Do not overwhisk, as we want distinct scrambled egg texture.

2. 2

   Sauté Aromatics: Heat oil or butter in a non-stick pan or kadai over medium heat. Add finely chopped onions and sauté until they turn translucent and light golden, about 3-5 minutes. Add chopped green chilies and ginger-garlic paste (if using) and cook for 1 minute until fragrant.

3. 3

   Add Tomatoes and Spices: Add the finely chopped tomatoes to the pan. Cook for 2-3 minutes, mashing them gently with the back of your spoon, until they soften and the moisture evaporates. Now, add turmeric powder, red chili powder (if using), and garam masala. Sauté for another minute until the raw smell of spices disappears.

4. 4

   Scramble the Eggs: Pour the whisked eggs into the pan over the cooked masala. Let them set for a few seconds without stirring. Then, using a spatula or spoon, gently scramble the eggs, breaking them into desired-sized pieces. Cook for 2-3 minutes until the eggs are just cooked through but still moist. Do not overcook, or they will become dry.

5. 5

   Garnish and Serve: Taste and adjust salt if needed. Garnish generously with fresh chopped coriander leaves. Serve your hot and flavorful Indian Egg Bhurji immediately with buttered toast, pav (dinner rolls), paratha, or roti for a delightful high-protein breakfast or brunch.