Egg Bhurji (Indian-Spiced Scrambled Eggs)

Name: Egg Bhurji (Indian-Spiced Scrambled Eggs)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 eggs; 1/8 tsp turmeric powder; 1/4 tsp salt; 1 tbsp ghee; 1/2 tsp cumin seeds; 1/2 medium onion (finely chopped); 1 green bird's eye chili (chopped (optional)); 2 cloves garlic (finely chopped); 1 piece of ginger (grated); 1 small tomato (chopped); 1/2 tsp garam masala ((can be subbed with cumin powder)); 1/2 tsp coriander powder; 1/2 bell pepper (chopped (or any other veggies you have on hand)); 2-3 tbsp fresh coriander/cilantro (chopped)

Egg Bhurji is a quick Indian breakfast of fluffy scrambled eggs infused with cumin, turmeric, and fresh vegetables like onions, tomatoes, and ginger. It's a flavorful, veggie-forward way to reinvigorate your morning.

🌍Indian 🏷️Breakfast hash 🏷️Eggs

Egg Bhurji (Indian-Spiced Scrambled Eggs)

Total

20 min

Servings

2

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Whole30 · by Michael Beasley

Ingredients

4 eggs
1/8 tsp turmeric powder
1/4 tsp salt
1 tbsp ghee
1/2 tsp cumin seeds
1/2 medium onion (finely chopped)
1 green bird's eye chili (chopped (optional))optional
2 cloves garlic (finely chopped)
1 piece of ginger (grated)
1 small tomato (chopped)
1/2 tsp garam masala ((can be subbed with cumin powder))
1/2 tsp coriander powder
1/2 bell pepper (chopped (or any other veggies you have on hand))
2-3 tbsp fresh coriander/cilantro (chopped)

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Instructions

1
CRACK eggs into a bowl and season with the turmeric and salt before whisking to get air into your eggs. Whisk for about 2 minutes.
2
HEAT a pan over medium flame. Once hot, add ghee and heat through.
3
ADD cumin seeds and let them sizzle for about 20 to 30 seconds before adding the onions and green chili (if using).
4
SAUTÉ onions and green chili until the onions turn golden. About 2 minutes.
5
ADD garlic and ginger and cook until aromatic.
6
ADD the tomatoes along with the powdered spices and sauté until tomatoes soften. Once soft, add your bell pepper or any vegetables you are using, and give everything a good mix. Allow to cook for 2 to 3 minutes.
7
POUR eggs into the pan and scramble lightly. Keep folding and breaking the eggs until everything is well combined. When the eggs are almost done, add half of the chopped fresh coriander, mix, and turn off the stove. The residual heat from the pan will continue to cook the eggs, and you don’t want them to get overcooked.
8
TASTE the scramble and season with salt if needed.
9
PLATE and garnish with the remainder of the fresh coriander.

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Tips & Notes

Pro tips

Toast the cumin seeds in ghee for 20–30 seconds before adding onions to release their aroma and deepen flavor.
Add beaten eggs to the pan when the tomato is soft and broken down; this prevents them from sitting in liquid and becoming watery.
Stir gently and constantly once eggs hit the pan to keep curds creamy; stop cooking while still slightly underdone, as residual heat finishes them.
Finely chop all vegetables and measure spices beforehand; egg bhurji cooks in under 10 minutes, so prep is key.

Substitutions

Ghee → butter or coconut oil (same amount; coconut oil adds subtle sweetness)
Green bird's eye chili → 1/4 tsp red chili powder or serrano pepper (adjust to taste)
Tomato → 1/4 cup diced bell pepper for color and sweetness without acidity
Cumin seeds → 1/2 tsp ground cumin (add with turmeric, less fragrant but convenient)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over low heat, adding a splash of water or ghee to restore moisture.