If you want a way to spice up your eggs, try Egg Bhurji. Also called “Anda Bhurji,” egg bhurji is similar to scrambled eggs but punched up with Indian spices and flavor.
Commonly found in roadside stalls in India, Egg bhurji is especially common in Maharashtra. It is also a quick and easy dish to make at home. It is perfect for a healthy, protein-rich breakfast.
It is a stir-fried dish, like scrambled eggs. The main difference between egg bhurji and scrambled eggs is that with egg bhurji, the eggs are cooked a bit more to produce a drier texture, helping to absorb all of the extra flavors.
Egg bhurji is usually eaten with a bread, like paratha or naan, and some people eat it with rice. It also goes well with ordinary, everyday toast. Pair this with some coffee or masala chai [LINK] and you’ve got breakfast!
If you want to change things up, add some vegetables like peas or broccoli, and even top it off with some cheese.
Egg Bhurji (Indian Spiced Scrambled Eggs)
- 8 eggs
- 1 onion finely chopped
- 1 green chili chopped (I usually use Serrano or jalapeno but anything works)
- ½ cup tomato finely chopped
- 1 tsp fresh ginger grated
- ½ tsp turmeric
- ½ tsp red chili powder or to taste
- ½ tsp salt or to taste
- 2 tbsp oil
- a little pad of butter
- handful of chopped cilantro
- Heat the oil and butter in a large skillet (either cast iron or nonstick will work) over medium heat. Add the onions and green chilies. Saute until the onions are soft and translucent.
- Add the ginger and tomato. Stir and cook for about a minute or two.
- Add the eggs. Break up the yolks and stir. Let the eggs cook making sure to stir often (just like regular scrambled eggs).
- When the eggs no longer have gooey wet spots, add the spices and salt. Stir well.
- Top with cilantro. Serve warm.
I usually only make half the recipe for two people. This recipe serves 4.
These eggs are great for breakfast with toast or for lunch with flat bread. I also often use them to make breakfast burritos. They taste great with a little cheddar cheese and salsa added.
Love the spicy savory going-ons of this dish! And your photos are just lovely, so bright and vibrant! 🙂
Thanks Eva! 🙂
I love burji! It goes so well with warm buttered toast and a little cheese. Your photographs look delicious.
Thank you! 🙂
We make similar scrambled eggs but never thought of adding ginger! – Thanks for the aromatic idea 🙂 Can’t wait for try it again tonight!
I don’t wanna talk about your photos; what’s the point?! – They are always too goddamned good 🙂
The ginger is a relatively new addition. I went to visit a friend’s family a few years ago, they are Indian but lived in Tanzania for a long time. They added ginger to their eggs. I completely fell in love! I always add ginger to eggs now. It’s such a delicious combinations.