Egg Bhujia
Spice up your breakfast routine with Egg Bhujia, a quick and flavorful Indian stir-fried egg dish that's perfect for busy mornings or a light dinner. This recipe combines silky scrambled eggs with aromatic onions, juicy tomatoes, and a medley of bold spices like turmeric, red chili powder, and coriander powder, creating a mouthwatering blend of flavors. Enhanced with a touch of fresh green chili for heat and finished with a vibrant garnish of coriander leaves, Egg Bhujia is simple to prepare in just 20 minutes. Serve it piping hot with roti, paratha, or your favorite bread for a delicious, protein-packed meal that’s as satisfying as it is easy to make. Whether you're a fan of quick egg recipes or looking to explore Indian-inspired home cooking, Egg Bhujia is a must-try dish that’s guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 4 pieces Eggs
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 1 small, finely chopped Green Chili
- 2 cloves, minced Garlic
- 0.25 teaspoons Turmeric Powder
- 0.5 teaspoons Red Chili Powder
- 0.5 teaspoons Coriander Powder
- 0.5 teaspoons or to taste Salt
- 2 tablespoons Vegetable Oil
- 2 tablespoons, finely chopped Fresh Coriander Leaves
Instructions
Crack the eggs into a bowl and whisk them thoroughly until the whites and yolks are fully blended. Set aside.
Heat the vegetable oil in a non-stick or heavy-bottomed skillet over medium heat.
Add the chopped onions and sauté them until they turn translucent, about 2-3 minutes.
Add the minced garlic and green chili to the skillet. Cook for another minute until fragrant.
Stir in the chopped tomatoes and cook for 2-3 minutes, or until they soften and the mixture begins to form a semi-thick base.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices evenly with the onion-tomato mixture.
Reduce the heat to low and pour the whisked eggs into the skillet. Let the eggs cook undisturbed for 30 seconds.
Gently stir the eggs using a spatula, ensuring a soft scramble while mixing them with the spiced vegetable base. Continue to cook for another 2-3 minutes, stirring occasionally.
Once the eggs are fully cooked and the mixture is well-combined, turn off the heat.
Garnish the Egg Bhujia with freshly chopped coriander leaves and serve hot with roti, paratha, or bread.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 18.6 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
