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Egg Bhurji
Indian Scrambled Eggs with Onion and Tomato
🌱 Beginner🌅 Breakfast🥛 Vegetarian⚡ 13 min
Scrambled eggs, but with onion, tomato, turmeric, and chili in the pan from the start. It's spicier, drier, and crumblier than the European version, and it doesn't take ten minutes.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep5 min
Cook time8 min
Total13 min
Serves2 servings
Contains:
Egg
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 11✅ All set to cook!
Method
0 of 4🎉 All done — enjoy!
- Heat the oil and fry the onion for 4 minutes, until soft and golden at the edges.
- Add the ginger and chili and fry for 30 seconds, then the tomato and the ground spices. Cook for 3 minutes, until the tomato breaks down.
- Turn the heat down low. Crack the eggs directly into the pan, salt them, and slowly draw them together with a spatula.
- Take off the heat while they still look glossy — they keep cooking from residual heat. Fold in the Garam Masala and coriander.
Tips
- The eggs aren't whisked beforehand. Cracked straight into the pan, they keep light and dark streaks — that's exactly what makes it Bhurji.
- On buttered toast with a slice of onion, it's the standard breakfast across half of Mumbai.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
