Level up your breakfast game with these flavor-packed Indian-Spiced Scrambled Eggs by guest author Riyana Rupani of Healthy-ish and Happy!
Eggs are just pure perfection. Full of protein, good fats, and essential vitamins, they truly are a nutritional powerhouse, not to mention so easy to cook up in so many ways! Like most of the recipes I share, I like my eggs with a lot of flavor, so today I am sharing with you an Indian-spiced egg scramble I grew up having. This dish is perfect for breakfast, lunch, or dinner! You can make a bigger batch and mix it up over the week.
I love these eggs on their own or with a side of roasted veggies like my Indian spiced vegetables. You can also toss them over a salad, or enjoy them alongside some avocado and scooped up with some Whole30 compatible seed crackers. No matter how you choose to serve these eggs, you will love this flavorful preparation.
At the base of this recipe, we use onions and aromatics like cumin seeds, garlic, and ginger to really flavor things up. We layer in some more powdered spices, such as coriander and garam masala, to deepen the flavors. I know garam masla isn’t the most common spice, and if you don’t have it, don’t worry. You can replace it with cumin powder, and your egg bhurji will still turn out delicious!
This dish is a great way to use up whatever you have in your fridge. I have used bell peppers, but you can add any vegetables here to really up the fiber and nutrient content. Green beans, broccoli, kale, baby spinach, and mushrooms would all work really well.
If you love this spiced egg dish and want to try other bold egg recipes, give these a try. I’m sure you will love them!
Egg Bhurji
Ingredients
- 4 eggs
- 1/8 tsp turmeric powder
- 1/4 tsp salt
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/2 medium onion finely chopped
- 1 green bird's eye chili chopped (optional)
- 2 cloves garlic finely chopped
- 1 piece of ginger grated
- 1 small tomato chopped
- 1/2 tsp garam masala (can be subbed with cumin powder)
- 1/2 tsp coriander powder
- 1/2 bell pepper chopped (or any other veggies you have on hand)
- 2-3 tbsp fresh coriander/cilantro chopped
Instructions
- CRACK eggs into a bowl and season with the turmeric and salt before whisking to get air into your eggs. Whisk for about 2 minutes.
- HEAT a pan over medium flame. Once hot, add ghee and heat through.
- ADD cumin seeds and let them sizzle for about 20 to 30 seconds before adding the onions and green chili (if using).
- SAUTÉ onions and green chili until the onions turn golden. About 2 minutes.
- ADD garlic and ginger and cook until aromatic.
- ADD the tomatoes along with the powdered spices and sauté until tomatoes soften. Once soft, add your bell pepper or any vegetables you are using, and give everything a good mix. Allow to cook for 2 to 3 minutes.
- POUR eggs into the pan and scramble lightly. Keep folding and breaking the eggs until everything is well combined. When the eggs are almost done, add half of the chopped fresh coriander, mix, and turn off the stove. The residual heat from the pan will continue to cook the eggs, and you don’t want them to get overcooked.
- TASTE the scramble and season with salt if needed.
- PLATE and garnish with the remainder of the fresh coriander.
