A classic Indian breakfast, egg Bhurji is a spicy, mouth-watering spin on scrambled eggs. In this easy recipe, eggs are cooked in a tasty masala made with onions, scallions, hot chili peppers, tomatoes, ginger, garlic, and warming spices. Served with ghee toast, it makes for a hearty protein-packed meal.
Note: The original recipe was published in 2016 and is updated with more details and new photos.
[feast_advanced_jump_to]What is Egg bhurji?
Egg Bhurji or Anda Bhurji is Indian spiced scrambled eggs. Anda is egg in Hindi.
Egg Bhurji with "Pav" (soft buns/dinner rolls) coated with melted butter is often served at roadside stalls in many Indian cities. My mom, a gourmet cook often makes a much healthier version of this popular masala bhurji pav at home.
Piping hot Anda Bhurji smells heavenly with fresh ginger, garlic, and garam masala. We love these spicy scrambled masala eggs for breakfast and even as a light lunch/dinner meal with warm parathas with homemade ghee on top.
Ingredients
This easy and authentic egg bhurji recipe requires few basic ingredients. You can always add more vegetables like mushrooms, bell peppers, or spinach.
Tips
- Indian green chilies can be substituted with minced serrano or jalapenos.
- For a less spicy version simply skip the green chili or add the mild Kashmiri red chili powder for an equally delicious Indian scrambled egg curry.
- For a gluten-free meal, use either gluten-free bread or roll in gluten-free tortilla wraps. Siete Foods makes great GF wraps.
- Many people don't like the taste of cilantro. In that case, skip the garnish or use your favorite herb as a garnish.
Instructions
Step by Step recipe for Egg Bhurji:
- Heat oil in a heavy-bottomed or nonstick pan, add chopped onions and salt. Sauté the onions on medium heat until they are soft and translucent (photo 1)
- Add ginger, garlic, chili, and the white portion of the scallions to the onions. Cook for 2 minutes, mixing everything together (photo 2)
- Add tomatoes and turmeric to the pan (photo 3)
- Cook covered for 2 minutes or until the tomatoes soften (photo 4)
- Whisk the eggs with milk and salt. Slowly pour the whisked eggs into the pan (photo 5)
- Keep mixing with a spatula for 5 to 6 minutes or until the eggs are almost cooked (photo 6)
- Add the garam masala and garnish with chopped cilantro and remaining scallions (photo 7)
- Mix well (photo 8)
How to serve Egg Bhurji
I love to serve the egg bhurji with warm toasted bread. Apply ghee on both sides of sliced bread and then cook the bread golden-brown on a griddle. The beautiful aroma of melted ghee makes this dish irresistibly appetizing.
You can also serve the egg Bhurji with warm whole wheat parathas, or roll it in a roti and pack for a delicious lunch.
We love to enjoy this breakfast with adrak chai, lemon ginger tea or pomegranate juice!
More Serving Ideas
Serve as a crunchy wrap / Egg Quesadilla! Recently, I tried serving the egg Bhurji as a wrap quesadilla after following the #wraphack trend on Instagram.
Here are the steps or check out this egg bhurji wrap video for details:
- Take a large tortilla. Cut starting from the outside to the center of the tortilla. Spread 1 tablespoon of green chutney on ¼ part of the tortilla, Spread few heaping spoonfuls of egg bhurji on the next ¼ part of the tortilla. Next to it spread ketchup on ¼ part and then cheese on the remaining ¼th part.
- Pick the Chutney side up and fold it over on the bhurji. Then carefully pick the bhurji side and fold it over the ketchup. Then pick the folded sides and fold them over the cheese. You will have a triangle shape at this point with all the different ingredients layered in between.
- Heat a skillet and lightly coat it with oil. Carefully place the folded wrap on the pan. Cook until both sides are golden brown and crispy with a little bit of oil. Carefully take the cooked wrap on a plate and cut it into 2 triangle pieces using a pizza cutter. Enjoy with chutney, ketchup or hot sauce!
Storing
Make a double batch of Egg bhurji and refrigerate in airtight containers for up to 5 days. To warm, simply microwave and enjoy.
Did you enjoy this recipe? Here are some of my favorite Indian breakfast recipes to try:
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Recipe
Egg Bhurji {Indian scrambled eggs}
Ingredients
- 6 eggs
- ¼ cup milk or water
- 1 tablespoon cooking oil
- 1 large yellow onion finely diced
- 1½ teaspoons kosher salt
- 2 teaspoons ginger grated
- 2 teaspoons garlic minced
- ¼ teaspoon ground turmeric
- 2 teaspoons 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
Instructions
- 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!
Video
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. Siete Foods makes great GF wraps.
