Weekend brunch doesn’t get any better than this. Enjoy a delicious plate of this low carb egg bhurji recipe (Indian Eggs). Pairs perfectly with toast, roti, bread, paratha or potatoes. Serve with a rainbow salad for a low carb option. 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 in the preparation; the eggs are not mixed with milk or cream and added to the pan last minute – alongside sautéed onion, vegetables and spices. This egg bhurji recipe is one of our favorite ways to enjoy eggs.
The great thing about this dish is that it’s all made in one pan; making it super simple in terms of clean up.
How To Make Egg Bhurji – Step By Step
In a large pan, heat oil and fry cumin seeds (Image 1).
Add onions, garlic and pepper and cook until peppers are soft (Image 2).
Stir in the tomato and cook until the tomatoes are mushy (Image 3).
Add the spices, salt and pepper (Image 4).
Add the spinach, and cook for a minute (Image 5). Crack eggs in the pan (Image 6) and stir constantly to mix (Image 7) and cook until all the eggs are cooked through and the mixture is no longer wet. Serve and enjoy (Image 8).
Top Tips for Making Egg Bhurji
- Adjust the chilli to your preference
- Serve the egg bhurji with wholewheat roti, naan bread or potatoes. Or if you love rye toast – like me – that’s a winner too!
- Leftovers will store well in the fridge for two days, and can be eaten cold
- I don’t recommend reheating this dish as the egg will overcook
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!
More Breakfast Recipes You Might Like:
Have you tried my egg bhurji recipe 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 Recipe (Indian Scrambled Eggs) | Low Carb Vegetarian
Ingredients
- 2 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
- 1 tomato extra large, cut in small cubes
- 2 cup spinach chopped. You could use bok choy or other greens
- 1/2 tsp black pepper
- 1.5 tsp curry powder mild
- 1 tsp coriander powder
- 2 tsp paprika smoked
- 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. Fry until lightly brown until the cumin begins to release its aroma
- Add onions, garlic and pepper and stir to mix well. Cook on medium heat until peppers are soft
- Stir in the tomato and cook on medium/high heat for 5 minutes or until the tomatoes are mushy. Stir regularly to prevent mixture from burning and sticking to the pan
- Add the spices, chilli, salt and pepper and stir well to combine. Add the spinach and 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 and chilli
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
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Health Fitness Nutrition
you’re most welcome! thanks for sharing your feedback!