Egg Bhurji – Indian scrambled eggs
Course: Breakfast, Main DishCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
6 eggs
¼ cup milk or water
1 tablespoon oil
1 large yellow onion finely diced
1 ½ teaspoons kosher salt
2 teaspoons ginger grated
2 teaspoons garlic minced
¼ teaspoon ground turmeric
- Indian green chilies minced
1 tomato diced
3 scallions
1 teaspoon garam masala
½ cup cilantro finely chopped
- Serving (optional)
1 tablespoon ghee
4 bread slices
Directions
- Chop the scallions and keep the whites and greens seperate.
- Heat oil in a heavy bottomed pan. Add chopped onions along with half of the salt. Sauté the onions on medium heat until they are translucent and golden brown.
- Add ginger, garlic, chili and the white scallions to the onions. Cook for 2 minutes, mixing well.
- Add tomatoes and turmeric to the pan and cook for 2 minutes. Whisk the eggs with milk and remaining salt.
- Slowly pour the whisked eggs to the pan and keep mixing with a spatula for 5-6 minutes or until the eggs are cooked. Add the garam masala and garnish with chopped cilantro and remaining scallions. Mix well.
- To serve
- Heat a griddle on medium heat. Apply homemade ghee on both sides of sliced bread. Cook the bread slices until both sides turn golden-brown
- Enjoy egg bhurji with the ghee toasted bread
Notes
- You can substitute Indian green chilies with minced serrano or jalapenos.
- To serve as a gluten-free breakfast, use either gluten-free bread or roll in gluten-free tortilla wraps.
