- Heat oil in a pan over medium heat. Add mustard seeds and cook until they splutter.
- Add thinly sliced onions and chopped tomatoes. Cook over low heat until the tomatoes soften and the onions become translucent.
- Crack eggs directly into the pan. Season with salt and pepper to taste.
- Gently stir the mixture until the eggs scramble and combine with the vegetables.
- Cook for 2-3 minutes, or until the eggs reach your desired consistency.
- Serve immediately with toast and a beverage of your choice.
- Calories:180 kcal25%
- Energy:753 kJ22%
- Protein:10 g28%
- Carbohydrates:8 mg40%
- Sugar:4 mg8%
- Salt:200 g25%
- Fat:12 g20%
Last Updated on 4 months by Neha Deshmukh
Easy Egg Bhurji Recipe – Indian Scrambled Eggs with Tomato & Onion
Hey everyone! If you’re looking for a quick, flavorful, and utterly satisfying breakfast (or really, any-time-of-day meal!), you have to try Egg Bhurji. It’s basically the Indian version of scrambled eggs, but trust me, the little bit of extra effort with the tempering takes it to a whole other level. I first made this when I was a student and needed something fast and filling – it’s been a staple ever since!
Why You’ll Love This Recipe
This Egg Bhurji recipe is a winner for so many reasons. It’s incredibly easy and comes together in under 10 minutes – perfect for busy mornings. The combination of fluffy scrambled eggs with the sweetness of tomatoes and the zing of mustard seeds is just chef’s kiss. Plus, it’s super versatile. You can easily customize it with different veggies or spice levels to suit your taste.
Ingredients
Here’s what you’ll need to make this delicious Egg Bhurji:
- 1 tbsp oil (vegetable, canola, or sunflower oil work well)
- 1 tsp mustard seeds
- 2 onions, thinly sliced (about 150g)
- 1 large tomato, chopped (about 120g)
- 3 large eggs
- Salt and pepper to taste
Ingredient Notes
Let’s talk ingredients for a sec! The mustard seeds are key here. They’re what give Egg Bhurji that signature Indian flavor. When you heat the oil and add them, they’ll start to splutter – that’s how you know they’re ready to release their aroma.
Traditionally, many families add a chopped green chili or two along with the onions for a little heat. Feel free to do that if you like a spicy kick! Some people also add finely chopped bell peppers, peas, or even potatoes. It’s a great way to use up leftover veggies.
Step-By-Step Instructions
Alright, let’s get cooking!
- Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – it should only take a few seconds.
- Add the thinly sliced onions and chopped tomatoes to the pan. Cook on low heat, stirring occasionally, until the tomatoes soften and the onions turn translucent. This usually takes about 5-7 minutes. Don’t rush this step; letting the onions and tomatoes cook down really builds the flavor.
- Crack the eggs directly into the pan. Season generously with salt and pepper.
- Now, the fun part! Continuously stir the mixture, breaking up the eggs as they cook. You want to scramble them and combine them with the softened vegetables.
- Cook for another 2-3 minutes, or until the eggs reach your desired consistency. Some people like them a little softer, others prefer them fully cooked.
- Serve immediately and enjoy!
Expert Tips
- Don’t overcrowd the pan: If you’re making a larger batch, cook the Egg Bhurji in two batches to ensure the eggs cook evenly.
- Low and slow is the way to go: Cooking the onions and tomatoes on low heat allows them to caramelize slightly, adding a depth of flavor.
- Stir, stir, stir! Constant stirring prevents the eggs from sticking to the pan and ensures they scramble nicely.
Variations
- Vegan Tofu Bhurji: Swap the eggs for crumbled firm tofu (about 200g). Press out any excess water from the tofu before crumbling. It’s a fantastic plant-based alternative! My friend, Priya, swears by adding a pinch of turmeric to her tofu bhurji for color.
- Spice Level:
- Mild: Stick to just salt and pepper.
- Medium: Add 1/2 tsp of red chili powder along with the tomatoes.
- Spicy: Add 1-2 chopped green chilies along with the onions, and 1 tsp of red chili powder.
- Festival Adaptations: Egg Bhurji is a super quick and easy breakfast option for festivals like Janmashtami or Ganesh Chaturthi when you might be fasting or have limited time.
Serving Suggestions
Egg Bhurji is delicious on its own, but it’s even better with…
- Toast – a classic pairing!
- Roti or Paratha – perfect for soaking up all those flavorful juices.
- A side of fresh cilantro or chopped green onions for a pop of freshness.
- A cup of chai or coffee – the perfect way to start the day.
Storage Instructions
Egg Bhurji is best enjoyed fresh, but if you have leftovers, you can store them 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
Is Egg Bhurji a good breakfast option?
Absolutely! It’s packed with protein and flavor, and it’ll keep you full and energized until lunchtime.
Can I add other vegetables to Egg Bhurji?
Definitely! Feel free to experiment with bell peppers, peas, spinach, or any other veggies you like.
What is the best type of oil to use for Egg Bhurji?
Vegetable, canola, or sunflower oil all work well. You can also use ghee for a richer flavor.
How do I prevent the eggs from becoming rubbery?
The key is to cook them over low heat and stir continuously. Don’t overcook them!
Can I make Egg Bhurji ahead of time?
While it’s best fresh, you can prep the onions and tomatoes ahead of time to save a few minutes in the morning.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
