Egg Bhurji (Indian-Spiced Scrambled Eggs)
Reinvigorate breakfast with these bold, veggie-loaded Indian-Spiced Scrambled Eggs. A great way to use up those farmer's market leftovers!
Servings 2 people
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.