Easy Egg Bhurji Recipe – Indian Scrambled Eggs with Chilli & Tomato

Last Updated on 2 months by Neha Deshmukh

Easy Egg Bhurji Recipe – Indian Scrambled Eggs With Chilli & Tomato

Hey everyone! If you’re looking for a quick, flavourful, and seriously satisfying breakfast (or any-time-of-day meal!), you have to try Egg Bhurji. It’s basically the Indian version of scrambled eggs, but kicked up a notch with aromatic spices and a little bit of zing. I first made this when I was craving something comforting and spicy, and it’s been a regular in my kitchen ever since. It’s so easy, even on busy mornings!

Why You’ll Love This Recipe

This Egg Bhurji recipe is a winner for so many reasons. It’s ready in under 15 minutes, uses simple ingredients you probably already have, and is bursting with flavour. The combination of turmeric, chilli, and fresh coriander is just chef’s kiss. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even add veggies for an extra boost of nutrition. Honestly, it’s the perfect dish when you want something delicious without a lot of fuss.

Ingredients

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

• 1 tbsp oil
• 1 small onion, minced
• 1 green chilli, chopped (adjust to your spice preference!)
• 1 small tomato, chopped
• ½ tsp ginger garlic paste
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• 3 large eggs
• 1 tbsp cream (optional, but adds a lovely richness)
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients. Turmeric and chilli powder are the heart and soul of this dish. Turmeric not only gives the bhurji that beautiful golden colour, but it also has amazing health benefits! Chilli powder adds the warmth and spice – feel free to adjust the amount depending on how much heat you like.

Spice levels really vary across India. In some regions, they like it hot, while others prefer a milder flavour. I usually stick to ¼ tsp of chilli powder for a nice, gentle kick.

The cream is totally optional. My grandmother always added a splash of cream to make it extra indulgent, but it’s just as delicious without it. It just adds a little extra richness and creaminess to the texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat.
2. Add the minced onion and chopped green chilli and sauté until the onion softens and turns translucent – about 3-4 minutes.
3. Now, add the chopped tomato and ginger garlic paste. Cook for another 2-3 minutes, until the tomatoes start to break down and become soft.
4. Sprinkle in the turmeric powder and red chilli powder. Cook for about a minute, stirring constantly, to toast the spices and release their flavour. This is where the magic happens!
5. In a separate bowl, whisk the eggs and cream (if using) together. Season with salt to taste. Don’t over-whisk – just enough to combine everything.
6. Pour the egg mixture into the pan and gently stir everything together. Keep stirring until the eggs reach a creamy, slightly runny consistency. Don’t overcook them, or they’ll become dry and rubbery. You want them to be soft and slightly moist.
7. Finally, garnish with fresh coriander leaves and serve immediately!

Expert Tips

• Don’t overcrowd the pan: Use a pan that’s large enough to allow the eggs to cook evenly.
• Low and slow: Cooking over medium heat prevents the eggs from browning too quickly.
• Gentle stirring: Avoid vigorous stirring, as this can make the eggs tough.
• Taste as you go: Adjust the salt and chilli powder to your liking.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and season it with turmeric, nutritional yeast (for a cheesy flavour), and black salt (kala namak) for an eggy taste.
• Gluten-Free: Good news – this recipe is naturally gluten-free!
• Spice Level: Adjust the amount of green chilli and red chilli powder to control the heat. For a mild bhurji, omit the green chilli and use just a pinch of chilli powder. For a fiery kick, add another green chilli and increase the chilli powder to ½ tsp.
• Quick Weekday Breakfast Adaptation: Chop the onion and tomato the night before to save time in the morning.

Serving Suggestions

Egg Bhurji is delicious on its own, but it’s even better with some accompaniments!

• Serve it with toasted bread or pav buns for a satisfying breakfast or brunch.
• A side of fresh salad adds a nice contrast to the richness of the eggs.
• In my family, we love to enjoy it with a cup of hot chai!

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, but be aware that the texture may change slightly.

FAQs

Let’s answer some common questions:

Is Egg Bhurji a good make-ahead breakfast? While it’s best fresh, you can prep some components ahead of time, like chopping the veggies. But I wouldn’t fully make it and store it for more than a day, as the texture isn’t quite the same.

What is the best type of oil to use for Egg Bhurji? You can use any neutral-flavoured oil, like vegetable oil, canola oil, or sunflower oil. I personally like to use mustard oil for a more authentic flavour, but it has a strong taste that not everyone loves.

Can I add vegetables like peas or bell peppers to my Egg Bhurji? Absolutely! Feel free to add any veggies you like. Peas, bell peppers, mushrooms, and spinach all work well. Just add them to the pan along with the onions and tomatoes.

How do I prevent my Egg Bhurji from becoming dry? The key is to not overcook the eggs! Stir gently and remove the pan from the heat while the eggs are still slightly moist.

What is the difference between Egg Bhurji and a regular egg scramble? The main difference is the spices! Egg Bhurji uses a blend of Indian spices like turmeric and chilli powder, which give it a unique flavour and colour. It’s also often cooked with onions, tomatoes, and green chillies, while a regular egg scramble is usually simpler.

Enjoy making this delicious and easy Egg Bhurji! Let me know in the comments how it turns out for you. Happy cooking!