Eggetarians

Mumbai-Style Egg Bhurji

Spiced Indian scrambled eggs cooked with soft onions, tomatoes and warming masala. Egg bhurji is the eggetarian answer to scrambled eggs — ready in 20 minutes with pantry staples.

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Mumbai-Style Egg Bhurji
Total time
20 min
Servings
2
Difficulty
Easy
Protein
16g

Ingredients

For 2 servings

  • 4 large Eggs
  • 1 medium Onion, finely sliced
  • 1 medium Tomato, chopped
  • 1 tsp Ginger-garlic paste
  • 1 Green chili, minced
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • to taste Salt
  • 1.5 tbsp Oil or butter

Instructions

  1. Heat oil in a pan over medium heat. Crackle the cumin seeds.

  2. Sauté the onion until soft and lightly golden, about 5 minutes.

  3. Add ginger-garlic paste and green chili; cook 1 minute until raw smell disappears.

  4. Add tomato, turmeric and salt. Cook until the tomato breaks down into a soft masala, 4-5 minutes.

  5. Beat the eggs in a bowl, then pour them in. Stir slowly and continuously, scraping the bottom, until soft curds form — 2-3 minutes.

  6. Finish with garam masala and coriander. Serve with buttered pav, toast or paratha.

Frequently asked questions

What is the difference between egg bhurji and scrambled eggs?

Egg bhurji is scrambled eggs cooked with an Indian spiced onion-tomato masala base, while Western scrambled eggs are usually plain with butter or cream. Bhurji is drier, spicier and more savory.

Can I add vegetables to egg bhurji?

Yes — bell peppers, green peas, spinach and grated carrot all work. Add firmer vegetables with the onion and leafy greens in the last minute.

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