Egg Bhurji

Egg Bhurji is a spiced Indian-style scrambled egg dish made with onions, tomatoes, and chilies. Quick, flavorful, and best enjoyed with pav or parathas.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Indian

Keyword: Egg Bhurji

Servings: People

Calories: 217kcal

Ingredients

4 large eggs
2 tablespoons oil or ghee
1 medium onion finely chopped
2 medium tomatoes chopped
2 green chilies finely chopped (adjust to taste)
1 teaspoon ginger-garlic paste
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
Salt to taste
2 tablespoons fresh cilantro chopped

US Customary - Metric

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

Ingredient Swaps:

Butter gives richness, but oil makes it lighter.
Add bell peppers for crunch.

Technique Tips:

Don’t overcook eggs, keep them slightly soft for best texture.
Use high heat briefly for street-style flavor.

Make-Ahead & Storage:

Best eaten fresh.
Can be refrigerated up to 1 day but loses texture on reheating.

Serving Ideas:

Classic with pav (bread rolls).
Wrap in parathas for a quick egg roll.
Serve with plain rice for a filling meal.

Twist Ideas:

Add cheese for creamy bhurji.
Stir in mushrooms or spinach for variety.

Nutrition