This 30-minute breakfast recipe for egg bhurji, or Indian-style scrambled eggs, is spiced with curry, cumin and coriander and cooked with fresh vegetables.
Main ingredients
TURMERIC
Begin by heating olive oil in a large pan. Add cumin seeds, and let them fry until they turn lightly brown and release their aroma.
Add garlic, onion and pepper to the pan, cooking them on medium-high heat for about 5 minutes. This process brings out their natural sweetness.
Add tomatoes and cook on high heat for about 5 minutes or until the tomatoes become mushy. Stir regularly to prevent burning.
Add paprika, curry powder, coriander powder, green chilli, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Toss in the spinach (or your preferred greens) and cook for an additional minute.
Crack ten eggs and pour them into the pan. Cook on medium-high heat and stir constantly to achieve a uniform blend.
Mix until all the eggs are fully cooked and the mixture is no longer wet. Garnish with fresh coriander, stir and serve hot.
Low carb
Plant-powered
Excellent source of iron
Excellent source of vitamins A & C
16 grams of protein
YIELD
Total time
Protein
CARBS
4 servings
30 minutes
16 g
10 g