Weekend brunch doesn’t get any better than this. Enjoy a delicious plate of hot Egg Bhurji (Indian Scrambled Eggs). Pairs perfectly with toast, roti, bread, paratha or potatoes. Easy to pull off and packed with flavour, this is a show-stopping egg recipe.
What is Bhurji?
Egg Bhurji originates from India and is often confused with scrambled eggs. The difference is that Egg Bhurji is prepared differently, it’s not mixed with milk or cream and it’s added to the pan last minute alongside sautéed onion, vegetables and spices.
The great thing about this dish is that it’s all made in one pan so it’s super simple and there’s not a lot of dishes to wash afterward.
Top Tip for Washing Scrambled Eggs from Pans
If you’ve made scrambled eggs in a pot or pan then you’ll know that it can be tricky to wash off without scraping and scratching your pan.
The trick is to use cold water to wash the cooked egg from the pan. It sounds strange but if you add hot water to the egg it will continue to cook and stick but by using cold water you can easily wipe it off. Then, wash with hot soapy water and rinse. Voila!
Ingredients for Making Egg Bhurji
- Olive oil
- Cumin
- Onion & garlic
- Bell pepper
- Bok choy
- Turmeric & curry powder
- Coriander powder & fresh coriander
- Paprika
- Eggs
- Green Chili
How to Make Egg Bhurji
- Heat oil and add cumin seeds and fry until lightly brown and they begin to release their aroma
- Add onions, garlic and pepper and stir to mix well. Cook until peppers are soft
- Stir in the bok choy and cook on medium/high heat for 5 minutes or until bok choy is cooked. Stir regularly to prevent the mixture from burning and sticking to the pan
- Add all the spices, chilli and salt and stir well to combine. Cook for 2 minutes
- Crack eggs in the pan and stir constantly to mix and cook until all the eggs are cooked through and the mixture is no longer wet
- Garnish with fresh coriander
Top Tips for Making Egg Bhurji
- Adjust the chili to your preference
- Use good quality free-range eggs
- Serve the egg bhurji with wholewheat rotis, naan bread or potatoes. Or if you love rye toast – like me – that’s a winner too!
- Leftovers will store well in the fridge and can be eaten cold
- I don’t recommend reheating this dish as the egg will overcook
More Breakfast Recipes You Might Like:
Have you tried egg bhurji before? I’d love to know what’s your go-to lunch breakfast? Leave me a comment below!
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter! Can’t wait to see your photos.
Egg Bhurji (Indian Scrambled Eggs) | Spicy Low Carb Brunch Recipe
Ingredients
- 1 tbsp olive oil extra virgin
- 1/2 tsp cumin seeds
- 1 onion white, large, diced in small pieces
- 2 cloves garlic fresh, minced
- 1 bell pepper orange, diced in small pieces
- 2 cup bok choy chopped in medium pieces
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- 1 tsp curry powder mild
- 1 tsp coriander powder
- 2 tsp paprika
- 1.5 tsp sea salt
- 10 egg medium
- 1 chili green
- 1/2 cup coriander fresh, chopped
Instructions
- In a large pan, heat oil and add cumin seeds and fry until lightly brown and they begin to release their aroma
- Add onions, garlic and pepper and stir to mix well. Cook on medium heat until peppers are soft
- Stir in the bok choy and cook on medium/high heat for 5 minutes or until bok choy is cooked. Stir regularly to prevent mixture from burning and sticking to the pan
- Add all the spices, chilli and salt and stir well to combine. Cook for 2 minutes
- Crack eggs in the pan and stir constantly to mix and cook until all the eggs are cooked through and the mixture is no longer wet
- Garnish with fresh coriander
Notes
- Adjust the chili to your preference
- Use good quality free-range eggs
- Serve the egg bhurji with rotis or naan bread
- Leftovers will store well in the fridge and can be eaten cold
- I don’t recommend reheating this dish as the egg will overcook
Leave a Reply