Egg Bhurji is India’s answer to scrambled eggs, but with bold flavors that make it so much more exciting. Made with onions, tomatoes, green chilies, and a handful of spices, it transforms simple eggs into a hearty, flavorful dish. It’s a breakfast favorite, a street food classic, and a quick dinner saver all in one.
The dish became popular in the bustling streets of Mumbai, where food stalls (bhurjiwalas) started serving it with buttered pav (bread rolls). Over time, it spread across India, with every region adding its own flair; some load it with extra chilies, others with garam masala, and some with fresh coriander and butter for richness. Today, Egg Bhurji is loved both at home and at roadside stalls, a dish that’s quick, filling, and bursting with flavor.
It’s the kind of recipe you turn to when you want comfort in minutes; a pan, a few spices, and eggs are all you need.
Why You’ll Love My Recipe
- Ready in just 15 minutes
- Flavorful twist on scrambled eggs
- Perfect with pav, chapati, or parathas
- Vegetarian-friendly protein boost
- Street food classic you can make at home
Egg Bhurji
Ingredients
- 4 eggs large
- 30 ml oil or ghee
- 100 g onion finely chopped (1 medium)
- 200 g tomatoes chopped (2 medium)
- 5 g green chilies finely chopped (2 pieces, adjust to taste)
- 5 g ginger-garlic paste 1 teaspoon
- 1 g ground turmeric ½ teaspoon
- 2 g ground cumin 1 teaspoon
- 2 g garam masala 1 teaspoon
- Salt to taste
- 8 g fresh cilantro chopped (2 tablespoons)
Instructions
- Prep the eggs: Crack the eggs into a bowl, whisk with a pinch of salt, and set aside.
- Cook the base: Heat oil or ghee in a skillet over medium heat. Add onion and sauté until golden, about 5 minutes.
- Add tomatoes and spices: Stir in tomatoes, green chilies, and ginger-garlic paste. Cook until the tomatoes soften and the oil begins to separate. Add turmeric, cumin, and salt.
- Scramble the eggs: Lower the heat slightly. Pour in the whisked eggs. Stir gently and cook until just set but still soft, about 2–3 minutes.
- Finish: Sprinkle in garam masala and chopped cilantro. Give it a final stir.
- Serve: Serve hot with pav, toast, or parathas.
Notes
- Butter gives richness, but oil makes it lighter.
- Add bell peppers for crunch.
- Don’t overcook eggs, keep them slightly soft for best texture.
- Use high heat briefly for street-style flavor.
- Best eaten fresh.
- Can be refrigerated up to 1 day but loses texture on reheating.
- Classic with pav (bread rolls).
- Wrap in parathas for a quick egg roll.
- Serve with plain rice for a filling meal.
- Add cheese for creamy bhurji.
- Stir in mushrooms or spinach for variety.
Nutrition
FAQs
What’s the difference between Egg Bhurji and scrambled eggs?
Egg Bhurji is spiced with onions, tomatoes, chilies, and masala, making it bolder than plain scrambled eggs.
Can I make Egg Bhurji without onions?
Yes, though onions give it sweetness and texture you can skip or replace with bell peppers.
Is Egg Bhurji healthy?
Yes it’s high in protein and customizable with veggies, though butter makes it richer.
What’s the best bread for Egg Bhurji?
Buttered pav is traditional, but parathas, chapatis, or even toast work well.
Egg bhurji proves that even the simplest ingredients can taste special with the right spices. It’s fast, filling, and has that homestyle comfort you’ll come back to again and again.
If you loved Egg bhurji, enjoy it with Jowar Roti, or bread for a classic breakfast-style meal. It also pairs beautifully with Roasted Cauliflower Salad or Pineapple Mint Salad, which add freshness and texture to balance the spice. Complete the experience with a steaming cup of Wagh Bakri Masala Tea; its bold, spiced flavor perfectly complements the bhurji and brings a warm touch of morning comfort.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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