Spicy Indian Egg Bhurji Recipe – Quick Tomato & Chilli Scramble

Last Updated on 3 months by Neha Deshmukh

Spicy Indian Egg Bhurji Recipe – Quick Tomato & Chilli Scramble

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful, and satisfying meal. And honestly, this Spicy Indian Egg Bhurji (that’s a fancy name for a tomato and chilli egg scramble!) is exactly that. I first made this when I was a student and needed something fast and delicious – it’s been a staple ever since. It’s the perfect blend of spicy, tangy, and comforting, and it comes together in under 20 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Egg Bhurji isn’t just quick; it’s packed with flavour. It’s a wonderfully versatile dish – perfect for breakfast, brunch, a light lunch, or even a speedy dinner. Plus, it’s a fantastic way to use up any veggies you have hanging around in the fridge. Honestly, it’s a hug in a bowl!

Ingredients

Here’s what you’ll need to make this delicious Egg Bhurji:

• 3 eggs
• 1 tablespoon oil (I prefer vegetable or canola)
• 2 medium onions, finely chopped
• 1 teaspoon green chillies, finely chopped (adjust to your spice preference!)
• 1 medium tomato, finely chopped
• ½ – 1 teaspoon red chilli powder (more if you like it really spicy!)
• ½ teaspoon turmeric powder
• 1 tablespoon coriander leaves, freshly chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Red Chilli Powder: There are so many varieties of red chilli powder in India! Kashmiri chilli powder gives a beautiful colour and mild heat, while Byadagi chilli powder is known for its vibrant red hue and moderate spice. You can even use a blend!
• Turmeric Powder: Don’t skip the turmeric! It adds a lovely earthy flavour and that gorgeous golden colour. Plus, it’s packed with health benefits.
• Iron Skillet/Wok: If you have one, definitely use an iron skillet or wok. It really does make a difference! The iron imparts a unique flavour and helps to get that lovely slightly charred taste. If you don’t have one, a non-stick pan will work just fine, but you might miss out on a little bit of that authentic flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in your iron skillet or wok over medium heat.
2. Add the chopped onions and green chillies. Sauté until the onions turn translucent – about 3-5 minutes. We want them softened, but not browned.
3. Season with salt and cook for another minute or two, until the onions soften slightly.
4. Stir in the chopped tomatoes, red chilli powder, and turmeric powder. Cook until the tomatoes soften and break down – around 5-7 minutes. You’ll start to smell that amazing aroma!
5. While the tomatoes are cooking, in a separate bowl, beat the eggs with a pinch of salt, red chilli powder, and turmeric powder until they’re nice and fluffy.
6. Pour the egg mixture into the skillet with the onion-tomato base. Now, the fun part! Mix everything thoroughly, breaking up the eggs as you go.
7. Cook on low heat for 3-4 minutes, stirring continuously, until the eggs are fully scrambled and cooked through. Don’t overcook them, or they’ll become dry.
8. Garnish with fresh coriander leaves and serve immediately!

Expert Tips

• Don’t overcrowd the pan: This ensures the eggs cook evenly and don’t steam.
• Low and slow: Cooking on low heat prevents the eggs from becoming rubbery.
• Fresh is best: Freshly chopped onions, chillies, and coriander make a huge difference in flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the eggs for crumbled tofu! Press the tofu to remove excess water, then crumble it and cook it in the same way as the eggs.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments:
  • Mild: Reduce the red chilli powder to ¼ teaspoon or omit the green chillies.
  • Medium: Use ½ teaspoon red chilli powder and 1 teaspoon green chillies.
  • Hot: Use 1 teaspoon red chilli powder and 2 teaspoons green chillies (or more, if you dare!).
• Quick Weekday Breakfast Variation: I sometimes add a sprinkle of grated cheese (paneer is amazing if you have it!) at the end for an extra indulgent breakfast. My kids love that!

Serving Suggestions

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

• With warm roti or paratha – a classic combination!
• With slices of crusty bread for dipping.
• As a filling for wraps or sandwiches.
• Alongside a bowl of dal and rice for a complete meal.

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. It might lose a little of its texture, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is Egg Bhurji a good make-ahead breakfast? While it’s best fresh, you can make it ahead and reheat it, but the texture won’t be quite as good.
• What is the best type of oil to use for Egg Bhurji? Vegetable or canola oil are great choices. You can also use mustard oil for a more authentic flavour, but it has a strong taste that not everyone loves.
• Can I add other vegetables to Egg Bhurji? Absolutely! Peas, bell peppers, mushrooms, and spinach all work beautifully.
• How do I adjust the spice level of this recipe? Start with a small amount of chilli powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!
• What is the difference between Egg Bhurji and an omelette? Egg Bhurji is a scrambled egg dish cooked with onions, tomatoes, and spices, while an omelette is a folded egg dish that can be filled with various ingredients.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!