Egg Bhurji (Anda Bhurji) | Indian Spiced Scrambled Eggs

Egg Bhurji is a spicy Indian style scrambled eggs recipe. Ready in about 15 mins, this protein packed dish is great for breakfast.

Course Breakfast

Cuisine Indian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 233kcal

Author Manju

To a pan over medium-high heat, add the oil. Heat oil and mustard seeds and cumin seeds.
Once the mustard seeds crackle, add the chopped onions and green chilies and saute. The onions need to soften but not brown.
Add the chopped tomatoes to this and saute till the tomatoes soften and become almost jammy and oil starts coming out around the sides of the tomato mixture.
Now add all the spice powders and salt to this and mix well. Turn the heat down to medium heat.
To this onion tomato masala, add the eggs. You can beat the eggs and add the beaten eggs to the masala or add the eggs as a whole. Always crack the eggs in a different bowl and then add them to the pan, to prevent any pieces of shell from getting mixed in.
Mix the eggs to the onion tomato masala. Stir the eggs using the ladle until they get mixed with the masala and get scrambled.
Just as the eggs start to set together, turn off the heat. This will make soft bhurji as the eggs will continue to cook some more from the residual heat of the pan. If you are looking for a dry bhurji, then cook for a minute or two more.
Garnish with chopped fresh coriander leaves / cilantro. Serve with toasted bread slices.