Egg Bhurji
Egg Bhurji, a classic Indian-style scrambled eggs recipe, is a true comfort food that delivers bold flavors in every bite. Featuring fluffy eggs cooked with aromatic spices, sautéed onions, juicy tomatoes, and a hint of heat from green chilies, this dish is a quick and satisfying meal that comes together in just 20 minutes. Fragrant ginger, garlic, and a touch of turmeric bring depth to the dish, while freshly chopped coriander leaves add a burst of freshness. Perfect for breakfast, lunch, or a light dinner, Egg Bhurji pairs beautifully with buttery toast, warm parathas, or steamed rice. Easy to make and loaded with protein, this flavorful recipe is sure to become a favorite for busy weekdays or leisurely weekend mornings.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 medium Onion
- 1 medium Tomato
- 2 small Green Chili
- 1 inch piece Ginger
- 3 cloves Garlic
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Cumin Seeds
- 0.5 teaspoon Red Chili Powder
- 0.25 teaspoon Turmeric Powder
- to taste Salt
- 2 tablespoons Oil
- 2 tablespoons Fresh Coriander Leaves
Instructions
Begin by finely chopping the onion and tomato. Mince the ginger and garlic, and chop the green chilies into small pieces.
In a bowl, break the eggs and beat them lightly. Set aside.
Heat the oil in a pan over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds.
Add the minced ginger, garlic, and chopped green chilies to the pan. Sauté for a minute until the raw aroma fades.
Add the chopped onion and fry until they become translucent.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Add coriander powder, red chili powder, turmeric powder, and salt. Cook the spices for about a minute.
Reduce the heat to medium-low and pour the beaten eggs into the pan.
Gently stir the mixture continuously, scraping from the bottom to prevent sticking, until the eggs are fully cooked and have a scrambled consistency.
Once cooked, remove the pan from the heat.
Garnish with freshly chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 963 mg | 20% | |
*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.
