Spicy Onion & Egg Bhurji Recipe – Indian Scrambled Eggs

Last Updated on 6 months ago by Neha Deshmukh

Spicy Onion & Egg Bhurji Recipe – Indian Scrambled Eggs

Hey everyone! If you’re looking for a quick, flavorful, and utterly satisfying breakfast (or any-time-of-day meal!), you have to try this Spicy Onion & Egg Bhurji. It’s basically the Indian version of scrambled eggs, but trust me, it’s so much more than that. I first made this when I was a student, craving something comforting and easy, and it’s been a staple ever since. It’s seriously addictive!

Why You’ll Love This Recipe

This Egg Bhurji is a winner for so many reasons. It’s ready in under 30 minutes, uses simple ingredients you probably already have, and is bursting with flavor. It’s the perfect balance of spicy, savory, and comforting. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with just about anything.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 4 Eggs
• 2 Onions, sliced
• 1 Green chili, finely chopped (adjust to your spice preference!)
• ?? tbsp Ginger-Garlic paste
• 1 tbsp Red chili powder
• ?? tsp Turmeric powder
• ?? tbsp Roasted Coriander powder
• 2 tbsp Oil
• Salt to taste
• 2 tbsp Fresh Coriander leaves, chopped for garnish

Ingredient Notes

A few little things that make a big difference:

• Onions: I prefer using regular yellow onions, but red onions work beautifully too if you want a slightly milder flavor.
• Ginger-Garlic Paste: Freshly made is always best, but store-bought is perfectly fine in a pinch.
• Roasted Coriander Powder: This is key! Roasting the coriander seeds before grinding them adds a lovely smoky depth of flavor. You can find it pre-made in most Indian grocery stores, or easily roast and grind your own.
• Spice Levels: Traditionally, Bhurji can be quite spicy! Feel free to adjust the amount of red chili powder and green chilies to suit your taste. Some regions in India even add a pinch of cayenne pepper for extra heat.
• Oil: Any neutral cooking oil will work – sunflower, vegetable, or canola are all good choices.

Step-By-Step Instructions

Let’s get cooking!

1. Heat the oil in a skillet (I like using a non-stick one) over medium-low heat. Add the sliced onions and green chili. Sauté for about 1-2 minutes until the onions start to soften.
2. Now, add the ginger-garlic paste, red chili powder, turmeric powder, roasted coriander powder, and salt. Sauté for another minute, stirring constantly, until fragrant. Don’t let the spices burn!
3. Pour in about ½ cup of water into the skillet. Cover and cook until the onions are nice and soft – about 5-7 minutes. Gently mash the onion mixture with a spatula. This creates a lovely base for the eggs.
4. Spread the onion mixture evenly across the skillet. Crack the eggs into the skillet, spacing them apart. Cover and cook for 5-8 minutes, or until the egg whites are mostly set.
5. Carefully flip the eggs and cook for another 2-3 minutes, until they are fully set to your liking. I like mine a little runny in the middle!
6. Garnish generously with fresh coriander leaves.

Expert Tips

• Low and Slow: Cooking the onions over low heat is crucial for developing their sweetness and preventing them from burning.
• Don’t Overcook: Overcooked eggs are rubbery eggs! Keep a close eye on them and cook until just set.
• Spice it Up (or Down): Taste as you go and adjust the spices to your preference.

Variations

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and sauté it with the onion mixture. Add a pinch of black salt (kala namak) for an eggy flavor. My friend, Priya, swears by this version.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ½ tsp and omit the green chili.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ½ tsp of red chili powder and use 2 green chilies.
• Quick Weekday Breakfast Version: Skip the mashing step and just cook the onions until softened. It’ll still be delicious!
• Festival Adaptations: During Navratri, many people avoid onion and garlic. You can easily make a version without them – just add a little extra ginger and green chili for flavor.

Serving Suggestions

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

• With hot rice and dal (lentils) – a classic combination!
• With roti or paratha (Indian flatbreads)
• With toast for a quick and easy breakfast
• As a filling for sandwiches or wraps

Storage Instructions

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

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 in spice levels and ingredients. It’s believed to have originated in the Indian subcontinent and is a staple breakfast and comfort food.

Can I make Egg Bhurji ahead of time?

While it’s best enjoyed fresh, you can cook the onion mixture ahead of time and store it in the refrigerator. Then, just add the eggs and finish cooking when you’re ready to eat.

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

Any neutral-flavored oil like sunflower, vegetable, or canola oil works well.

How can I adjust the spice level of this recipe?

Easily! Reduce or increase the amount of red chili powder and green chilies to suit your taste.

What can I serve with Egg Bhurji for a complete meal?

Rice, dal, roti, paratha, toast, or even a side of fresh salad all make great accompaniments.

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