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
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