Egg Bhurji (Indian Spiced Scrambled Eggs)

Ingredients

• 8 eggs
• 1 onion (finely chopped)
• 1 green chili (chopped (I usually use Serrano or jalapeno but anything works))
• 1/2 cup tomato (finely chopped)
• 1 tsp fresh ginger (grated)
• 1/2 tsp turmeric
• 1/2 tsp red chili powder (or to taste)
• 1/2 tsp salt (or to taste)
• 2 tbsp oil
• a little pad of butter
• handful of chopped cilantro

Instructions

1. 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.
2. Add the ginger and tomato. Stir and cook for about a minute or two.
3. Add the eggs. Break up the yolks and stir. Let the eggs cook making sure to stir often (just like regular scrambled eggs).
4. When the eggs no longer have gooey wet spots, add the spices and salt. Stir well.

5. Top with cilantro. Serve warm.

Nutrition

• Calories: 207
• Carbohydrates: 5
• Protein: 12
• Fat: 15
• Saturated Fat: 3
• Polyunsaturated Fat: 4
• Monounsaturated Fat: 8
• Trans Fat: 0.1
• Cholesterol: 327
• Sodium: 459
• Potassium: 219
• Fiber: 1
• Sugar: 2
• Vitamin A: 705
• Vitamin C: 6
• Calcium: 59
• Iron: 2