Quick Capsicum & Tomato Egg Bhurji Recipe – Indian Scrambled Eggs

Last Updated on 4 months by Neha Deshmukh

Quick Capsicum & Tomato Egg Bhurji Recipe – Indian Scrambled Eggs

Hey everyone! If you’re anything like me, mornings can be… hectic. But that doesn’t mean you have to skip breakfast! I’m sharing my go-to recipe for Egg Bhurji – a super quick, flavorful Indian scrambled egg dish that’s perfect for busy weekdays. It’s honestly one of those recipes I first made when I was a student and needed something fast, filling, and delicious. And it’s been a staple ever since!

Why You’ll Love This Recipe

This Capsicum & Tomato Egg Bhurji is seriously a lifesaver. It comes together in under 20 minutes, requires minimal ingredients, and is bursting with flavor. It’s a comforting, satisfying breakfast (or brunch, or even a quick dinner!) that’s a little different from your usual scrambled eggs. Plus, it’s a fantastic way to sneak in some veggies first thing in the morning.

Ingredients

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

• 1 tbsp olive oil (approx. 15ml)
• ½ tsp cumin seeds (approx. 2.5g)
• ½ cup chopped capsicum (approx. 75g)
• 1 small tomato, diced (approx. 100g)
• 1 tbsp tomato paste (approx. 15ml)
• A pinch of sugar
• Salt and crushed pepper to taste
• 3 eggs
• Chopped parsley, for garnish

Ingredient Notes

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

• Olive Oil: I love using olive oil here – it’s a little twist on the traditional ghee or vegetable oil, and adds a lovely flavor. Feel free to use what you prefer, though!
• Fresh Tomatoes: Seriously, use fresh tomatoes if you can. They make all the difference. The sweetness and acidity just can’t be beat.
• Cumin Seeds: These little seeds are a cornerstone of Indian cooking. Don’t skip them! That initial sizzle when they hit the hot oil releases so much aroma – it’s amazing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a pan over medium heat. Once it’s shimmering, add the cumin seeds and let them sizzle for about 10 seconds. You’ll know they’re ready when they start to pop and become fragrant.
2. Add the chopped capsicum and sauté for 2-3 minutes, until it starts to soften. We want a little bit of a bite still, so don’t overcook it.
3. Stir in the diced tomato and tomato paste, along with a pinch of sugar, and salt. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens. If it starts to look too dry, add a splash of water – just a tablespoon or two.
4. Season with crushed pepper and adjust the salt to your liking. Taste as you go!
5. Now for the eggs! Crack them directly into the pan and gently scramble them into the vegetable mixture. Cook until the eggs are set to your preference – I like mine slightly soft and creamy.
6. Garnish with a generous sprinkle of chopped parsley and serve immediately with toasted bread.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan: This ensures the eggs cook evenly and don’t steam.
• Low and slow: Cooking over medium heat prevents the eggs from becoming rubbery.
• Taste, taste, taste! Adjust the seasoning as you go to make it perfect for your palate.

Variations

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

• Spice Level:
  • Mild: Keep the crushed pepper to a minimum.
  • Medium: Add a pinch of red chili powder along with the pepper.
  • Hot: Throw in a finely chopped green chili with the capsicum! My friend, Priya, always adds a green chili – she loves the heat.
• Quick Weekday Breakfast: Prep the chopped capsicum and tomato the night before to save even more time in the morning.
• Additions:
  • Onions: Sauté some chopped onions along with the capsicum for extra flavor.
  • Green Chilies: As mentioned above, a chopped green chili adds a nice kick.

Serving Suggestions

Egg Bhurji is fantastic on its own, but here are a few ideas to make it a complete meal:

• Toasted Bread: A classic pairing!
• Paratha or Roti: Serve with a warm Indian flatbread for a more traditional breakfast.
• Side of Yogurt: A cooling yogurt dip complements the spices beautifully.

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. It won’t be quite as good as freshly made, but still tasty!

FAQs

Let’s answer some common questions:

• Is Egg Bhurji a healthy breakfast option? Absolutely! It’s packed with protein from the eggs and vitamins from the vegetables. Using olive oil adds healthy fats too.
• Can I make Egg Bhurji ahead of time? It’s best fresh, but you can prep the veggies ahead.
• What is the best type of pan to use for Egg Bhurji? A non-stick pan is your best friend here! It prevents the eggs from sticking and makes cleanup a breeze.
• Can I substitute olive oil with another oil? Yes, absolutely! Vegetable oil, coconut oil, or even ghee are all good options.
• How can I adjust the spice level of this recipe? Easily! Just adjust the amount of crushed pepper or add red chili powder or green chilies to your liking.