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"Egg bhurji (spicy scrambled eggs) - www.kitchenmai.com"
Kitchen Mai

Egg bhurji (spicy scrambled eggs)

A delicious brunch recipe of scrambled eggs made in Mumbai style. Pairs very well with toasts, pav and even rotis
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast, Brunch, Side Dish, Snack
Cuisine: Bombay, Indian
Calories: 287
Ingredients Equipment Method Notes

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

Equipment

  • Shallow cooking pot

Method
 

  1. Heat the oil and then add the ginger garlic paste. Saute´for couple minutes and then put in the onions, chilis and capsicums
    "Egg bhurji (spicy scrambled eggs) - www.kitchenmai.com"
  2. Fry them until they soften and then add the tomatoes and all the spice powders and salt
    "Egg bhurji (spicy scrambled eggs) - www.kitchenmai.com"
  3. Add ¼ cup hot water and cook the onion-tomato mixture until oil/butter separates from it
    "Egg bhurji (spicy scrambled eggs) - www.kitchenmai.com"
  4. In the meanwhile, beat the eggs in a bowl along with the chili flakes (if using)
    "Egg bhurji (spicy scrambled eggs) - www.kitchenmai.com"
  5. Then add it to the cooked masala along with the spring onions and coriander leaves
    "Egg bhurji (spicy scrambled eggs) - www.kitchenmai.com"
  6. Over a low flame, mix in well and cook until the eggs are completely done. Drizzle the lemon juice over and remove from flame
    "Egg bhurji (spicy scrambled eggs) - www.kitchenmai.com"
  7. Serve your delicious egg bhurji (spicy scrambled eggs) with buttered toasts or pavs and chai. Enjoy!
    "Egg bhurji (spicy scrambled eggs) - www.kitchenmai.com"

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