Spicy Indian Egg Bhurji Recipe – Green Chili & Tomato Scramble

Last Updated on 4 months by Neha Deshmukh

Spicy Indian Egg Bhurji Recipe – Green Chili & Tomato Scramble

Introduction

Okay, let’s be real – sometimes you just need a quick, flavorful meal, right? This Spicy Indian Egg Bhurji is exactly that. It’s a vibrant, comforting scramble packed with aromatic spices and a little kick from those green chilies. I first made this when I was craving something quick and satisfying after a long day, and it’s been a staple ever since! It’s perfect for breakfast, brunch, or even a light dinner. Trust me, once you try this, you’ll be hooked.

Why You’ll Love This Recipe

This Egg Bhurji isn’t just delicious; it’s incredibly versatile. It comes together in under 15 minutes, making it ideal for busy weeknights. The combination of spices creates a depth of flavor that’s both warming and exciting. Plus, it’s a fantastic way to use up any leftover veggies you might have in the fridge!

Ingredients

Here’s what you’ll need to make this flavorful scramble:

• 2 tablespoons avocado oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 3 Thai green chilies, finely chopped (adjust to your spice preference!)
• 1 large red onion, finely chopped (about 200g)
• 2 medium Roma tomatoes, finely chopped (about 300g)
• 1 teaspoon cumin powder (approx. 5g)
• 1 teaspoon turmeric powder (approx. 5g)
• 1 teaspoon coriander powder (approx. 5g)
• 1 teaspoon red chili powder (approx. 5g)
• 1 teaspoon garam masala powder (approx. 5g)
• 1 ½ teaspoons salt (approx. 7.5g)
• 8 large organic eggs
• 1 cup chopped cilantro, for garnish (approx. 30g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Avocado Oil: Health Benefits & Flavor Profile

I love using avocado oil for this recipe because of its high smoke point and subtle flavor. It doesn’t overpower the spices. You can substitute with vegetable oil or ghee if you prefer, but avocado oil adds a lovely richness.

Mustard & Cumin Seeds: The Foundation of South Indian Flavor

These little seeds are essential. They create that classic South Indian base flavor. Make sure to let them crackle in the hot oil – that’s where the magic happens!

Thai Green Chilies: Heat Level & Regional Variations

Thai green chilies pack a punch! Feel free to adjust the quantity based on how much heat you can handle. If you can’t find Thai green chilies, serrano peppers are a good substitute.

Roma Tomatoes: Why They Work Best

Roma tomatoes have a firm texture and lower water content, which helps create that lovely, jammy consistency in the bhurji. Other varieties will work, but you might need to cook them a bit longer to reduce the excess liquid.

Garam Masala Powder: A Signature Spice Blend

Garam masala is a warm, fragrant spice blend that adds a beautiful complexity to the dish. Every family has their own blend, so feel free to use your favorite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the avocado oil in a pan over medium-high heat. Once hot, add the mustard seeds and cumin seeds. Listen for them to start crackling – this usually takes about 30 seconds.
2. Add the chopped onions and Thai green chilies. Sauté until the onions soften and become translucent, but don’t let them brown. This should take around 5-7 minutes.
3. Stir in the chopped tomatoes and cook until they break down and become jammy, and the oil starts to separate from the mixture. This is a key step for developing flavor, so be patient! It takes about 8-10 minutes.
4. Now, add the cumin powder, turmeric powder, coriander powder, red chili powder, garam masala powder, and salt. Mix well to combine all the spices with the onion-tomato mixture. Cook for another minute, stirring constantly, to toast the spices.
5. Reduce the heat to medium. Crack the eggs into a separate bowl and give them a quick whisk. Then, pour the eggs into the pan with the masala.
6. Gently scramble the eggs with the onion-tomato mixture until they are just set – this is how I like them, nice and soft! If you prefer a drier consistency, cook them a bit longer.
7. Turn off the heat and garnish generously with fresh cilantro. Serve immediately!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the bhurji in two batches to ensure even cooking.
• For a richer flavor, add a tablespoon of butter along with the oil.
• Keep stirring! This prevents the eggs from sticking and ensures they cook evenly.

Variations

• Vegan Egg Bhurji Adaptation (Using Tofu): My friend Priya loves making this with crumbled firm tofu instead of eggs. Just press the tofu to remove excess water, then crumble it and add it to the pan with the spices.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.
• Adjusting the Spice Level: If you’re sensitive to heat, reduce the number of green chilies or remove the seeds before chopping.
• Festival Adaptations (Navratri/Breakfast Options): During Navratri, some people avoid onions and garlic. You can easily adapt this recipe by omitting the onion and adding a pinch of asafoetida (hing) for flavor.

Serving Suggestions

Egg Bhurji is incredibly versatile! Here are a few of my favorite ways to serve it:

• With toasted bread or naan for dipping.
• Served inside a pav (Indian bread roll) for a delicious breakfast sandwich.
• Alongside rotis or parathas for a complete meal.
• With a side of fresh yogurt or raita to cool down the spice.

Storage Instructions

Egg Bhurji is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The texture might change slightly, but it will still be tasty!

FAQs

What is Bhurji and where does it originate from?

Bhurji literally means “scrambled” in Hindi. It’s a popular dish across India, particularly in Western India (Gujarat, Maharashtra) and is often enjoyed for breakfast or as a quick meal.

Can I make Egg Bhurji ahead of time?

While it’s best fresh, you can prep some components ahead. Chop the onions and tomatoes and store them separately. You can also mix the spices together. But I wouldn’t fully cook it in advance as the texture suffers.

What’s the best way to control the heat in this recipe?

Start with fewer green chilies and taste as you go. Removing the seeds from the chilies also reduces the heat. A dollop of yogurt served alongside can help cool things down too!

Can I use other types of tomatoes besides Roma?

You can! But Roma tomatoes give the best texture. If using other varieties, cook them a bit longer to reduce the liquid.

What are some good accompaniments for Egg Bhurji besides bread?

Definitely try it with paratha, roti, or even a side of dal (lentils). A simple cucumber and tomato salad also complements the flavors beautifully.