Spicy Tomato Egg Bhurji Recipe – Kashmiri Chili & Ginger

Last Updated on 2 months by Neha Deshmukh

Spicy Tomato Egg Bhurji Recipe – Kashmiri Chili & Ginger

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying meal. And let me tell you, this Spicy Tomato Egg Bhurji is it. I first made this when I was craving something comforting and a little bit spicy, and it’s been a regular in my kitchen ever since. It’s basically scrambled eggs elevated to a whole new level – think vibrant flavors, a hint of heat, and a whole lot of deliciousness.

Why You’ll Love This Recipe

This Egg Bhurji (which translates to “scrambled eggs” but is SO much more!) is perfect for a speedy weeknight dinner, a lazy weekend brunch, or even a satisfying lunch. It’s incredibly easy to make, comes together in under 20 minutes, and is bursting with flavor thanks to the aromatic spices and fresh tomatoes. Plus, the Kashmiri chili powder gives it this beautiful color that just makes it look so inviting!

Ingredients

Here’s what you’ll need to whip up this flavorful Egg Bhurji:

• 2/3 cup diced fresh tomatoes
• 2 green chilies (seeded and diced)
• 2 tbsp oil (neutral like canola or vegetable)
• 1 tbsp garlic ginger paste
• 1/2 tsp Kashmiri chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp kosher salt
• 1 tbsp butter
• 5 large eggs

Ingredient Notes

Let’s talk ingredients for a sec, because a few key choices really make this recipe shine!

• Kashmiri Chili Powder: This is a game-changer. Unlike regular chili powder, Kashmiri chili powder delivers a vibrant red color and a mild, fruity heat. It originates from the Kashmir region of India and is a staple in many Indian kitchens. You can usually find it at Indian grocery stores or online.
• Neutral Oil vs. Traditional Indian Cooking Oils: I’ve used a neutral oil like canola or vegetable oil here because it lets the spice flavors really pop. However, traditionally, many Indian cooks use mustard oil or ghee (clarified butter) for a more authentic flavor. Feel free to experiment!
• Fresh Tomatoes: Seriously, don’t skimp on the fresh tomatoes! They provide a lovely sweetness and texture that canned tomatoes just can’t match. Roma tomatoes work particularly well.
• Garlic-Ginger Paste: You can absolutely use store-bought garlic-ginger paste to save time. But if you’re feeling ambitious, making your own is super easy – just blend equal parts peeled garlic and ginger with a little water until smooth. Homemade always tastes fresher, in my opinion!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep ingredients: First, dice your tomatoes and green chilies. Then, in a small bowl, combine the cumin, coriander, Kashmiri chili powder, and salt. Give it a good whisk – we want everything nicely blended. And don’t forget to vigorously whisk those eggs in a separate bowl until they’re fully blended and a little frothy.
2. Bloom spices: Heat the oil in a pan over medium-low heat. Add the garlic ginger paste and sauté for about 30 seconds, until it smells wonderfully fragrant. Now, stir in the spice mixture and cook for another 45 seconds. This helps “bloom” the spices, releasing all their amazing flavors.
3. Cook tomato masala: Add the diced tomatoes and green chilies to the spiced oil. Stir for about 2 minutes, until the tomatoes soften slightly but still hold their shape. Reduce the heat to low and keep it warm – we don’t want the masala to burn.
4. Scramble eggs: In a separate non-stick skillet, melt the butter over medium heat. Pour in the beaten eggs. Now, here’s the key: use a spatula to gently form large, creamy curds by folding the eggs as they set. Don’t overcook them – we want them to be slightly soft and moist.
5. Assemble and serve: Spoon the warm tomato masala over the scrambled eggs. Garnish with a sprinkle of fresh cilantro. Serve immediately with buttered sourdough toast or warm naan.

Expert Tips

Want to take your Egg Bhurji to the next level? Here are a few tips I’ve learned over the years:

• Achieving the perfect creamy egg texture: Low and slow is the way to go! Cooking the eggs over medium-low heat and gently folding them ensures they stay creamy and don’t become dry and rubbery.
• Balancing spice levels – adjusting green chilies: If you’re sensitive to heat, start with just one green chili or remove the seeds before dicing. If you like it extra spicy, feel free to add more!
• Tips for preventing the tomato masala from sticking: Keep the heat on low and stir frequently. If it starts to stick, add a splash of water.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and sauté it with a little turmeric for color.
• Gluten-Free Adaptation: Simply serve your Egg Bhurji with gluten-free bread or naan.
• Spice Level Adjustment: Reduce or increase the amount of Kashmiri chili powder and green chilies to suit your taste.
• Festival Adaptation: My aunt always makes a big batch of Egg Bhurji as part of a larger Indian breakfast spread during festivals like Diwali. It’s perfect alongside puri, aloo sabzi, and jalebi!

Serving Suggestions

Egg Bhurji is delicious on its own, but here are a few ideas for serving it:

• With buttered toast or naan for dipping.
• Alongside a side of fresh fruit.
• As a filling for paratha (Indian flatbread).
• With a dollop of yogurt for a cooling contrast.

Storage Instructions

Leftover Egg Bhurji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

• Can I make the tomato masala ahead of time? Absolutely! You can make the tomato masala a day or two in advance and store it in the refrigerator. Just reheat it before adding the eggs.
• What is the best type of pan to use for Egg Bhurji? A non-stick skillet is your best friend here. It prevents the eggs from sticking and makes cleanup a breeze.
• Can I use other types of chili powder if I don’t have Kashmiri chili powder? You can, but the color and flavor won’t be quite the same. Paprika is a decent substitute for color, but it won’t have the same mild heat.
• How do I adjust the recipe for a larger number of servings? Simply double or triple the ingredients, keeping the ratios the same.
• What is the best way to store leftover Egg Bhurji? Store in an airtight container in the refrigerator for up to 2 days.