Masala Egg Bhurji Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 8 eggs
  • ¾ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 cup finely chopped onion
  • 2 green chiles, seeded and finely chopped
  • 2 teaspoons freshly grated ginger
  • 2 garlic cloves, grated
  • 1 large tomato, finely chopped
  • ½ teaspoon garam masala
  • ½ teaspoon crushed red pepper flakes or Kashmiri chilli powder
  • ½ teaspoon turmeric powder
  • ½ cup fresh cilantro leaves, chopped
  • 4 chapatis, flatbreads, or slices of toast
  • 1 lemon
Directions
  1. Crack the eggs into a medium bowl, season with salt, and beat them well with a fork. Set aside.
  2. Heat the vegetable oil in a skillet or pan over medium heat and add the cumin seeds.
  3. When the cumin seeds begin to sizzle, add the onion and green chiles. Sauté until the onions are golden, about 5 minutes.
  4. Add the ginger and garlic and sauté for 30 seconds.
  5. Add the tomato and cook until soft, about 3 to 4 minutes.
  6. Stir in the garam masala, crushed red pepper flakes, and turmeric powder. Cook for a minute to release the spices' aromas.
  7. Pour the beaten eggs into the skillet. Stirring gently and continuously, cook the eggs until they are almost cooked but slightly runny, about 3–5 minutes. Remove the pan from the stove. The eggs will finish cooking in the hot pan.
  8. Stir in the cilantro. Check the seasoning, adding more salt and/or crushed red pepper flakes if necessary.
  9. Serve with chapatis, flatbreads, or slices of toast and a squeeze of lemon juice.