Egg bhurji is a simple scrambled eggs dish made with spices, eggs & herbs. Serve it with rice, roti or bread.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 4 eggs ((or 2 to 3 jumbo eggs))
  • ¼ teaspoon salt ((more to adjust))
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds ((jeera))
  • ½ to ¾ cup onion (finely chopped)
  • 1 green chili (slit or chopped)
  • ¾ to 1 teaspoon ginger garlic paste ((or ½ inch ginger & 2 garlic cloves minced finely))
  • ¾ to 1 teaspoon garam masala (or pav bhaji masala (adjust to taste))
  • ½ to ¾ teaspoon red chili powder ((adjust to taste))
  • ⅛ teaspoon turmeric ((haldi))
  • 2 tablespoons coriander leaves (or 1 sprig curry leaves or 8 mint leaves)
  • 1 small tomato (chopped finely (optional))
  • ¼ cup bell pepper ((capsicum) (optional, can use upto ¾ cup))

Method

Preparation

  1. Chop onions & tomatoes finely. Slit green chilli & cube bell peppers (optional).
  2. Rinse a bowl and break the eggs to the bowl. This way egg doesn't stick to the bowl.
  3. Check for shells. Add salt and turmeric. Beat the eggs until frothy & Set aside.

How to Make Egg Bhurji

  1. Heat oil in a pan. Add cumin seeds & curry leaves (optional).
  2. When they begin to splutter, add onions, chilies and saute until the onions turn golden.
  3. Add ginger garlic paste and fry till you get a nice aroma, for a minute.
  4. Add tomatoes and saute until they turn soft & completely mushy. If using bell peppers, add them now and fry till they are partially soft for 2 to 3 minutes.
  5. Pour the eggs and scramble lightly. Keep cooking, stirring and scramble once more.
  6. When the eggs are soft cooked, sprinkle garam masala powder & red chili powder all over the eggs. Stir well & fry just for a minute or 2.
  7. Taste test and add more salt and red chilli powder if needed.
  8. When the eggs are fully cooked, turn off the stove. Garnish egg bhurji with coriander. You can also squeeze little lemon juice while serving.
  9. Serve egg bhurji with rice or bread/ pav or chapathi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.