A delicious brunch recipe of spicy, scrambled eggs made in Mumbai style. This pairs very well with toasts, pav and even rotis
Eggs make for a yummy, fulfilling meal always, no matter how you make them. I can’t even begin to list my favourite egg recipes, because that’s going to be a lengthy one! Probably most of them would be on it. We, at home, love eggs in all shapes and forms. And this egg bhurji or spicy scrambled eggs recipe with buttered toasts and chai, is our favourite brunch. This, again, is a popular Mumbai street food. A lot of small food carts sell the anda bhurji along with buttered pav (dinner rolls) and they make for very yummy evening snack. I usually make this for our weekend brunches, not because it takes a long time to cook, but because I love gorging on this deliciousness, leisurely.
And you will be so surprised to learn that it is the pav bhaji masala that gives this bhurji its delicious flavour. And even it’s lovely red colour. But don’t fret if this spice mix isn’t available to you. In that case, you can replace it with garam masala. I love my egg bhurji to be spicy, so I’ve added chili flakes and fresh chilis in mine. However, since the pav bhaji masala also tends to be spicy often times, you could choose to not add the chilis, if you so wish. This style of brunch, consisting of pav and spicy, scrambled eggs is popular even at Mumbai’s Irani cafes. Yes the same ones I spoke about in my keema masala blog post. So, once again this post of mine is filled with nostalgia. 🙂
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Egg bhurji
It’s not only the masalas that make my egg bhurji (spicy scrambled eggs) lip smacking. But also the capsicum and spring onions that I add to it. I love adding peppers to my curries for the lovely fresh flavour that they give to them. You can also check my potatoes and capsicum egg curry recipe to know what I am talking about. Now, this bhurji has an onion tomato base in which the eggs are cooked in. However, it is more tomato heavy and this keeps the bhurji moist, making it just perfect to have with breads. Also, the lovely tang that it imparts to the scrambled eggs is amazing. Importantly, while cooking the eggs with the masalas, in this recipe, remember to keep the flame on medium low heat. This will ensure that they cook gradually, keeping them soft and moist.
Eggs cooks really quickly, so if the heat remains high, your bhurji will cook quickly and not be so moist – which isn’t desirable. Besides keeping this bit in mind, everything else about the recipe is pretty straight forward. Moreover it is actually a quick and easy recipe too. And it makes for an ideal evening snack as well as a hearty breakfast/brunch. I, especially, enjoy pairing my buttered sourdough toasts and adrak chai (ginger tea) with this spicy Indian scrambled egg.
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Are you planning to try my yummy, spicy egg bhurji? If so, then I’d love to hear your feedback about it and also see some pictures. You could drop me a few lines in the comment section below or connect with me on Instgram, too.
Eat hearty!
Egg bhurji (spicy scrambled eggs)
Equipment
- Shallow cooking pot
Ingredients
- 5 eggs
- ¾ cup onion finely chopped
- 2 cups tomatoes finely chopped
- ½ cup capsicum finely chopped
- 2-3 chilis finely chopped
- 2-3 tbsp coriander leaves finely chopped
- ¼ cup spring greens finely chopped
- 1 tbsp ginger-garlic paste
- 3 tbsp pav bhaji masala*
- 1 tsp turmeric powder
- 1 tbsp chili flakes optional
- 1 tbsp lemon juice
- 2-3 tbsp oil or butter
- salt to taste
Instructions
- Heat the oil and then add the ginger garlic paste. Saute´for couple minutes and then put in the onions, chilis and capsicums
- Fry them until they soften and then add the tomatoes and all the spice powders and salt
- Add ¼ cup hot water and cook the onion-tomato mixture until oil/butter separates from it
- In the meanwhile, beat the eggs in a bowl along with the chili flakes (if using)
- Then add it to the cooked masala along with the spring onions and coriander leaves
- Over a low flame, mix in well and cook until the eggs are completely done. Drizzle the lemon juice over and remove from flame
- Serve your delicious egg bhurji (spicy scrambled eggs) with buttered toasts or pavs and chai. Enjoy!
Notes
- *If you don't have pav bhaji masala, you can replace it with 2 teaspoons of garam masala
- In step 6, cook the eggs on a medium low flame so that when cooked, they remain moist and do not become dry
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres
