Spinach Tomato Egg Bhurji Recipe – Easy Indian Breakfast Idea

Last Updated on 5 months ago by Neha Deshmukh

Spinach Tomato Egg Bhurji Recipe – Easy Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, satisfying breakfast doesn’t have to be complicated. This Spinach Tomato Egg Bhurji is my go-to when I want something quick, flavorful, and comforting. It’s basically an Indian-spiced scrambled egg dish, packed with fresh veggies, and it’s so good with a side of toasted bread. I first made this when I was craving something familiar but wanted to sneak in a little extra goodness, and it’s been a staple ever since!

Why You’ll Love This Recipe

This Spinach Tomato Egg Bhurji is seriously a winner for so many reasons. It’s ready in under 15 minutes – perfect for busy weekdays. It’s incredibly versatile; you can easily adjust the spice level or add different veggies. And honestly, it just tastes amazing! The combination of the fluffy eggs, sweet tomatoes, and earthy spinach is a flavor explosion. Plus, it’s a fantastic way to start your day with a protein boost.

Ingredients

Here’s what you’ll need to whip up this delicious bhurji:

• 2 large eggs
• ½ cup milk (about 120ml)
• A couple handfuls of baby spinach (around 60-80g)
• 2 garlic cloves, minced
• ¼ cup Parmesan cheese, grated (about 30g)
• Few drops of Tabasco sauce (or to taste)
• 6 pearl tomatoes, halved
• ½ medium onion, chopped
• Salt and pepper to taste
• Oil as needed (about 1-2 tablespoons)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Pearl Tomatoes: I love using pearl tomatoes here. They’re sweet and burst beautifully when cooked, but you can absolutely use regular cherry tomatoes if that’s what you have.
• Parmesan Cheese: Okay, this might sound a little unusual in an Indian recipe, but trust me! The Parmesan adds a lovely salty, umami flavor that really elevates the bhurji. It’s a little trick I picked up from my grandmother, and it’s become a non-negotiable for me. Feel free to experiment with other hard cheeses if you prefer.
• Oil: Traditionally, bhurji is made with ghee (clarified butter) for that rich, authentic flavor. But any neutral-flavored oil like sunflower or canola oil works perfectly well too. I often use sunflower oil for everyday cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the eggs, milk, Parmesan cheese, halved pearl tomatoes, chopped onion, salt, and pepper. Don’t be shy with the whisking – you want everything nicely combined.
2. Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the minced garlic and baby spinach for about a minute, until the spinach is wilted and fragrant. It smells amazing at this point!
3. Stir the sautéed spinach and garlic into the egg mixture. Make sure it’s all well combined.
4. Heat a non-stick pan over low heat and lightly coat with a little more oil. Pour in the egg mixture, spreading it evenly across the pan.
5. Cook on low heat for about 5-7 minutes, until the edges start to set. If you like a fully cooked bhurji, carefully flip it over to cook the other side for a couple of minutes. I usually prefer mine a little soft and creamy, so I skip the flipping.
6. Drizzle with a few drops of Tabasco sauce (or more, if you like it spicy!) and serve immediately with toasted bread.

Expert Tips

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

• Low and Slow: Cooking the bhurji on low heat is key to getting that perfect, creamy texture.
• Don’t Overcook: Overcooked eggs are sad eggs! Keep a close eye on it and take it off the heat when it’s still slightly moist.
• Fresh is Best: While you can use dried herbs, fresh spinach and tomatoes really make a difference in flavor.

Variations

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

• Spice Level Adjustments: Add a finely chopped green chili or a pinch of red chili powder to the egg mixture for a spicier kick. My friend, Priya, always adds a whole chopped Serrano pepper – she loves the heat!
• Regional Variations: In some parts of India, people add finely chopped green chilies and coriander leaves to their bhurji.
• Vegan Adaptation: Swap the eggs for crumbled tofu and the milk for plant-based milk. It won’t be exactly the same, but it’s a delicious vegan alternative.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but make sure your bread is gluten-free if you’re serving it with toast.

Serving Suggestions

This Spinach Tomato Egg Bhurji is fantastic on its own, but here are a few ideas for serving it:

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

Storage Instructions

This bhurji is best enjoyed immediately, 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 skillet or microwave. The texture might change slightly, but it will still be tasty!

FAQs

Let’s answer some common questions:

• Is this Bhurji best served immediately? Absolutely! It tastes best when it’s fresh and warm.
• Can I use frozen spinach? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the skillet.
• What other vegetables can I add? Feel free to experiment! Chopped bell peppers, mushrooms, or peas would all be delicious additions.
• What is the best type of bread to serve with Bhurji? I love a good whole-wheat toast, but any bread you enjoy will work.
• Can I make this ahead of time? While you can prep the ingredients ahead of time, I don’t recommend making the bhurji itself in advance, as it’s best when freshly cooked.