Name: Indian Style Scrambled Eggs (Burji)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp ghee; 1 medium red onion, diced; 1/2 tsp cumin seeds; 1 green chili, chopped; 1 tbsp ginger garlic paste; 1 tsp garam masala; 1/4 tsp turmeric powder; 1 tsp Kashmiri red chili powder; salt, to taste; 2 roma tomatoes, chopped; 6 large eggs; 1/4 cup fresh cilantro, chopped; 1/4 cup shredded cheese; Pita or naan bread, for serving

1

Heat ghee in a large skillet over medium heat.

2

Add the diced red onion and sauté for a few minutes until softened and beginning to caramelize.

3

Add the cumin seeds and toast for about 30 seconds until fragrant.

4

Stir in the chopped green chili and cook for another minute.

5

Add the ginger garlic paste, garam masala, turmeric, and Kashmiri red chili powder. Stir well and toast the spices for about 30 seconds.

6

Season with a pinch of salt.

7

Add the chopped tomatoes and cook, stirring occasionally, until they break down and become soft.

8

In a separate bowl, crack the eggs, season with a little salt, and whisk until combined.

9

Pour the whisked eggs into the skillet with the tomato mixture.

10

Reduce the heat to low and gently stir, cooking the eggs slowly until they are soft and just set to your liking.

11

Remove from heat and stir in the fresh chopped cilantro.

12

Optionally, top with shredded cheese and serve immediately with pita or naan bread.

Indian Style Scrambled Eggs (Burji)

Ingredients

14 Ingredients

Instructions

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