Indian & South Asian · Breakfast · Lunch · Dinner
Egg Bhurji
अंडा भुर्जी (Anda Bhurji)
Soft, fluffy Indian-style scrambled eggs tossed with sizzling cumin, sweet onion, juicy tomato and green chili, finished with fresh coriander. Extra egg whites keep it light while staying satisfying and high in protein.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Calories come from: Carbs 18% · Fat 53% · Protein 29%
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Ingredients
For 2 servings- 4 large200 gEggs
- 2 large66 gEgg whites
- 1 medium110 gOnion, finely chopped
- 1 medium120 gTomato, finely chopped
- 1 small5 gGreen chili, finely chopped
- 1 tsp5 gFresh ginger, grated
- 2 cloves6 gGarlic, minced
- 2 tsp9 gVegetable oil
- 1/2 tspCumin seeds
- 1/4 tspGround turmeric
- 1/2 tspKashmiri chili powder
- 1/4 tspGaram masala
- 1/2 tspSalt
- 2 tbspFresh coriander leaves, chopped
Steps
- 1
Crack the eggs into a bowl, add the egg whites, and whisk until evenly combined.
- 2
Heat the oil in a non-stick pan over medium heat.
- 3
Add the cumin seeds and let them sizzle for about 20 seconds.
- 4
Add the onion and cook for 4 minutes, stirring, until soft and lightly golden.
- 5
Stir in the ginger, garlic and green chili and cook for 1 minute until fragrant.
- 6
Add the tomato, turmeric, chili powder and salt, and cook for 3 minutes until the tomato softens and breaks down.
- 7
Lower the heat and pour in the whisked eggs.
- 8
Let the eggs sit for 20 seconds, then stir gently and continuously for 2 to 3 minutes until fully set with no runny liquid left.
- 9
Sprinkle over the garam masala and coriander, stir once, and serve hot.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the eggs and egg whites with about 300 g crumbled firm tofu and cook it for a few minutes until heated through.
- Use 6 whole eggs instead of 4 eggs plus 2 egg whites if you prefer a richer scramble or don't want leftover yolks.
- Swap the green chili for a pinch of black pepper and use paprika instead of Kashmiri chili powder for a milder dish that's easier to shop for.
- Add a handful of chopped spinach or diced bell pepper with the tomato to bulk up the vegetables.
Storage
Egg bhurji is best eaten fresh, but leftovers can be refrigerated in a covered container within 2 hours and eaten within 3 to 4 days; reheat in a pan or microwave until steaming hot. It doesn't freeze well, as the eggs turn watery and rubbery.
Make ahead
Chop the onion, tomato, chili and coriander, grate the ginger and mince the garlic up to a day ahead, then store them covered in the fridge so the eggs can be cooked fresh in minutes.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (266 g) | Per 100 g | |
|---|---|---|
| Calories | 247 kcal | 93 kcal |
| Protein | 17.9 g | 6.7 g |
| Carbohydrates | 11.2 g | 4.2 g |
| of which sugars | 4.8 g | 1.8 g |
| Fiber | 2.3 g | 0.9 g |
| Fat | 14.5 g | 5.5 g |
| of which saturated | 3.6 g | 1.4 g |
| Sodium | 787 mg | 296 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
