Spicy Indian Egg Bhurji Recipe – Cilantro & Tomato Delight

Last Updated on 2 months by Neha Deshmukh

Spicy Indian Egg Bhurji Recipe – Cilantro & Tomato Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying breakfast (or really, any-time-of-day) recipe. This Spicy Indian Egg Bhurji is it. I first made this when I was craving something comforting and a little bit spicy, and it’s been a staple ever since. It’s seriously so easy to whip up, and the vibrant flavors will absolutely brighten your morning.

Why You’ll Love This Recipe

This Egg Bhurji (which basically means scrambled eggs, but SO much more!) is a beloved Indian breakfast dish. It’s packed with flavor from aromatic spices, fresh cilantro, and juicy tomatoes. It comes together in under 15 minutes, making it perfect for busy weeknights or lazy weekend brunches. Plus, it’s incredibly versatile – you can easily adjust the spice level and add other veggies to make it your own.

Ingredients

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

• 4 large eggs
• 1 tbsp chopped cilantro (plus extra for garnish)
• ¾ tsp kosher salt (or to taste)
• 3 tbsp neutral oil (like vegetable or canola)
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• ½ Serrano or Jalapeno pepper, finely chopped (adjust to your spice preference!)
• ¼-½ tsp red chili powder or cayenne pepper (see ingredient notes!)
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ¼ tsp black pepper
• ¼ tsp turmeric powder
• ½ small vine or Roma tomato, finely chopped

Ingredient Notes

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

• Kashmiri Red Chili Powder: If you can get your hands on it, Kashmiri red chili powder is amazing here. It gives a beautiful vibrant red color without a ton of heat. If you don’t have it, regular chili powder or cayenne will work, but adjust the amount to your liking.
• Fresh Cilantro: Seriously, don’t skimp on the cilantro! It adds such a fresh, bright flavor. I always have a bunch on hand.
• Chili Pepper Choice: The type of chili pepper you use really impacts the heat. Serrano peppers are hotter than jalapenos. In my family, we often use a mix depending on who’s eating!
• Salt: I prefer kosher salt, but table salt works too. Just adjust the amount accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the eggs, cilantro, and ¾ tsp salt. Set this aside for a moment.
2. Heat the oil in a nonstick pan over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, until softened and slightly golden.
3. Add the minced garlic and chopped green chili to the pan. Cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic!
4. Reduce the heat to low. Add the red chili powder, coriander powder, cumin powder, black pepper, and turmeric powder. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This is where the magic happens!
5. Stir in the chopped tomatoes and cook for about 1 minute, until they soften slightly.
6. Now, pour in the egg mixture. Stir constantly and gently until the eggs are softly set but still slightly moist. Don’t overcook them – you want them to be nice and fluffy!
7. Garnish with extra chopped cilantro and serve immediately.

Expert Tips

• Don’t overcrowd the pan: Use a large enough nonstick pan so the eggs cook evenly.
• Low and slow: Cooking over low heat prevents the eggs from becoming rubbery.
• Constant stirring: Stirring constantly ensures the eggs cook evenly and don’t stick to the pan.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan – Tofu Bhurji Adaptation: Crumble firm or extra-firm tofu and use that instead of eggs. Add a splash of plant-based milk for extra moisture.
• Gluten-Free – Naturally Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level – Mild, Medium, Hot adjustments: Adjust the amount of chili powder and green chili to your preference. Start with less and add more to taste.
• Festival Adaptations: My aunt always adds a little grated paneer (Indian cheese) when making this for Janmashtami or Navratri fasting. It adds a lovely richness!

Serving Suggestions

Egg Bhurji is delicious served with:

• Warm paratha (Indian flatbread)
• Toast
• Roti
• A side of fresh fruit

Storage Instructions

This 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 will 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, with regional variations. It’s believed to have originated as a simple, everyday breakfast dish for families.

Can I make this ahead of time?

While you can make it ahead, it’s really best fresh. The texture changes as it sits.

What is the best type of pan to use for Egg Bhurji?

A good quality nonstick pan is essential! It prevents the eggs from sticking and makes cleanup a breeze.

Can I use other vegetables in this recipe?

Absolutely! Feel free to add chopped bell peppers, peas, or spinach.

How do I adjust the spice level to my preference?

Start with a smaller amount of chili powder and green chili, then taste and add more as needed. Remember, you can always add more spice, but you can’t take it away!