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.
- 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.