Egg Bhurji/Spiced-up Scrambled Eggs
It’s again that day of the week when I don’t feel like spending much time in the kitchen (I confess….this happens at-least once every week). So, I lean over the refrigerator door and scan over, stopping by every veggie and thinking ‘Anything quick I can make out of it?’. And after several nah, nah’s my eyes stare at some cutsy eggs (which are by the way labelled ‘extra-large’ on the package…..but trust me they are hardly even closer to ‘large’ size) and then the rambling begins……. Omelette with roti? May be! Good enough for me….but hubby prefers rice! sooo Egg Masala/Guddu Pulusu? too lazy to use a blender! How about Egg Bhurji? Perfect! Great with rotis (I try to replace rice with rotis at-least few times a week to cut-down on meal-portion and calories) and equally good with rice and yesterday’s Tomato rasam! So, Egg Bhurji it is!
For a quick intro, ‘Egg Bhurji’ is a very common side-dish in India. You could call it a fancied-spiced-up version of scrambled eggs. It is usually made by cooking eggs with sauteed onions and spices. But, you could also add veggies like carrots, green peas, bell peppers if you like which makes it quite a versatile dish. Simply roll it up in a roti and have as a wrap or sandwich it in between bread slices for a filling breakfast!
Prep time: 5 mins
Cook time: 20 mins
– Eggs – 6 or 7
– Onions – 2 medium-sized – finely chopped
– Green Chillies – 4 – finely chopped
– Tomatoes – 1 cup – finely diced
– Green Peas – 1/2 cup
– Cloves – 3
– Cumin seeds – 1/2 tsp
– Mustard seeds – 1/2 tsp
– Turmeric powder – 1/2 tsp
– Red Chilli powder – 1n1/2 tsp or as desired
– Garam Masala Powder – 1/2 tsp
– Salt – 1n1/2 tsp os as desired
1. In a skillet, heat about 3 tsps of oil. Add cloves, cumin and mustard seeds. Once they dance around, add chopped onions and green chillies. Saute for a few minutes until the onions are translucent.
2. Add the spices – turmeric, red chilli powder and salt (Save garam masala for the end). Saute for a couple of minutes and then add tomatoes and green peas. Let cook for a few minutes until the tomatoes are nice and soft.
3. In a mixing bowl, beat the eggs and whisk well. When the tomatoes are done, add the whisked eggs and mix well. Keep stirring every couple of minutes until the eggs are fluffy. Sprinkle garam masala and adjust salt if needed.
Serve with rotis, rice or as a bread sandwich filling!