Egg Bhurji is a quick and flavorful Indian-style scrambled eggs dish, spiced with turmeric, chili, onions, tomatoes, and aromatic masalas. Soft, fluffy, and packed with protein, it’s perfect for breakfast, brunch, or a light dinner. Serve with toast, roti, or pav for a wholesome meal.
Heat 1–2 tsp oil or ghee in a pan over medium heat.
Add finely chopped onions, green chilies, and sauté until onions turn translucent.
Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes soften.
Beat eggs in a bowl and pour into the pan.
Stir continuously on medium heat, scrambling the eggs until cooked but still soft and slightly moist.
Add chopped coriander leaves and mix well.
Serve hot with toast, chapati, or pav.
4 eggs
1–2 tsp oil or ghee
1 medium onion (finely chopped)
½ tsp turmeric powder
1 medium tomato (finely chopped)
Salt to taste
1–2 green chilies (finely chopped)
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