Egg Bhurji or Anda Bhurji is one of my top 5 go-to dishes when I don’t have much in the house or am at a loss with what to have for breakfast, lunch or dinner.
“Bhurji” means scrambled, so this dish is essentially the most magnificent of all scrambled eggs! would love for you to try this dish because I love it so much. I also recommend eating it straight out the pan like we do at home, ditch your cutlery and use some tasty chapati or naan instead.
Egg Bhurji
Course: Side, BreakfastCuisine: IndianDifficulty: Easy4
servings5
minutes25
minutesIngredients
2 tbsp ghee or vegetable oil
1 tsp Panch Phoron
1 tbsp fresh curry leaves
1 redonion, finely diced
1 tbsp garlic and ginger paste
1 chilli, deseeded and finely sliced (seeds kept in if you want more heat)
1 tsp ground cumin
1/2 tsp garam masala
1/4 tsp ground turmeric
250 g cherry tomatoes, sliced in half
1/4 tsp sugar
4 eggs, roughly whisked
handful coriander leaves
Directions
- Place the ghee/ vegetable oil to a large pan over a medium heat. Add the Panch Phoron and curry leaves, fry for 20-30 seconds, or until the seeds begin to pop.
- Immediately add the onion, garlic and ginger paste, and a pinch of salt. Turn the heat down and cook until softened – add a splash of water if it begins to catch and stir often. This should take around 10 minutes.
- Next add the chilli, ground cumin, garam masala and turmeric fry off briefly whilst stirring.
- Now add the tomatoes and pinch of sugar, along with half a cup of water. Turn the heat back up to medium/ high and cook for 10-15 minutes, or until the tomatoes have fallen apart a bit and turned into a gloopy sauce.
- Push the spiced tomatoes to one side of the pan and pour in the whisked eggs. Leave to cook a little, then slowly incorporate into the tomato mix. If you prefer the egg chunkier, allow to set for a little longer before breaking and stirring though.
- Remove from the heat, taste for seasoning and stir through the coriander leaves. Serve immediately with naan or chapati.
Nom, delish! Thanks Roo!