Egg Bhurji

Indian variant of scrambled eggs prepared using onions, tomatoes, ginger, fresh coriander leaves and spices. This great tasting dish is quick & easy to prepare and goes well with paratha or bread.


Time: 15 minutes


Serves: 2

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  1. 4 eggs
  2. 1 tablespoon oil
  3. 1 medium sized onion (finely chopped)
  4. 2 large tomatoes (finely chopped)
  5. 1 teaspoon finely chopped ginger
  6. 1 teaspoon finely chopped green chillies
  7. Salt - to taste
  8. ¼ teaspoon red chilli powder (optional)
  9. 1 tablespoon finely chopped coriander leaves


  1. Heat oil in a non-stick pan. Add finely chopped onions and saute for few minutes till they turn golden brown.
  2. Add finely chopped tomatoes, ginger, salt, red chilli powder and cook on medium heat for few minutes.
  3. While the tomatoes are cooking, beat the eggs in a bowl. Add 1 tablespoon milk to the eggs and mix well. Adding milk is optional, however, it gives a nice fluffy texture to the bhurji (scrambled eggs).
  4. When the tomatoes are cooked and oil oozes out of the onion-tomato mixture, pour the egg mixture into the pan and let it sit, without stirring, for about 20 seconds.
  5. Add the chopped coriander leaves. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
  6. Continue stirring until the eggs are set and the egg mixture is not runny (as can be seen in the image).
  7. Serve hot with bread or paratha.

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