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Egg Bhurji (Indian Spiced Scrambled Eggs)

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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

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

Egg Bhurji (Indian Spiced Scrambled Eggs)

Scrambled eggs done the Indian way, spiced and with a more crumbly texture
5 from 10 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 207 kcal


  • 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.
    Cook onions and green chili
  • Add the ginger and tomato. Stir and cook for about a minute or two.
    Add ginger and tomato
  • Add the eggs. Break up the yolks and stir. Let the eggs cook making sure to stir often (just like regular scrambled eggs).
    Add eggs and break up yolks
  • When the eggs no longer have gooey wet spots, add the spices and salt. Stir well.
    Add spices
  • Top with cilantro. Serve warm.
    Top with cilantro



Feel free to add bell peppers, potatoes or carrots to the mix if you like. These are all pretty commonly added to bhurji in India.
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.


Calories: 207kcalCarbohydrates: 5gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 327mgSodium: 459mgPotassium: 219mgFiber: 1gSugar: 2gVitamin A: 705IUVitamin C: 6mgCalcium: 59mgIron: 2mg
Keyword indian breakfast, scrambled eggs, tomatoes
Tried this recipe?Let us know how it was!


  1. 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 🙂

    1. 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.

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