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Egg Bhurji

Print Recipe
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Eggs 3–4 large for two people (or one very hungry person—no judgment).
  • Onion One medium, finely chopped for sweet base notes.
  • Green chili One or two, sliced. Serrano or Thai chilies bring the heat; use jalapeño for milder vibes.
  • Tomato optional but recommended; One small, chopped, for acidity and juiciness.
  • Spices Cumin seeds, turmeric, red chili powder, and garam masala. Add coriander powder for brightness.
  • Fresh stuff Cilantro and a squeeze of lemon or lime to finish.
  • Fat Neutral oil or ghee. Ghee adds nutty richness; oil keeps it lighter.
  • Salt & pepper: Always.

Method
 

  1. Beat 3–4 eggs with a pinch of salt and pepper. Chop onion, chili, tomato, and cilantro.
  2. Heat 1–2 tablespoons oil or ghee in a pan over medium heat. Add 1/2 teaspoon cumin seeds and let them sizzle for 20 seconds until fragrant.
  3. Add onion and green chili. Cook 3–4 minutes until the onion softens and turns light golden at the edges.
  4. Stir in 1/4 teaspoon turmeric, 1/2 teaspoon red chili powder (or to taste), and 1/2 teaspoon coriander powder. Toast for 20–30 seconds so the spices wake up.
  5. Add tomato and cook 1–2 minutes until it softens. Don't let it go mushy.
  6. Pour in the beaten eggs. Let them sit for a few seconds, then push and fold gently with a spatula. Aim for soft curds—not a dry crumble.
  7. When slightly underdone, turn off the heat. Residual warmth will finish them. Sprinkle 1/4 teaspoon garam masala, chopped cilantro, and a squeeze of lemon.
  8. With buttered toast, pav, paratha, or over leftover rice. Try not to eat it straight from the pan. Or do.