We are taking scrambled eggs to another level! Egg bhurji is absolutely loaded with flavor – and it’s so quick and easy to make!
This was super tasty! I agree that the fresh ginger really completes the dish. I’ll never want to make standard scrambled eggs again now that I know how much better they can be! 😀
Charlotte
What is Egg Bhurji?
Egg bhurji is essentially Indian scrambled eggs. Think: scrambled eggs with caramelized onions, sweet red bell pepper, spicy green serrano pepper, and a few spices.
This humble egg dish is one that’s eaten in many Indian homes. It’s quick and easy and so, so tasty. You can serve it with roti or paratha (if you’re gluten-free, then try it with my 3-ingredient paleo naan).
My toddler Tony likes this egg scramble too – I couldn’t resist sharing these pictures of him “helping” me take blog photos. He couldn’t wait until I was done to take a bite. I used to leave out the serrano pepper from the recipe to reduce the spice for him, but now he seems to be just fine with it. He’s definitely an Indian baby who loves Indian food, lol. I use half a serrano pepper in the whole thing but feel free to adapt the spice level to your taste. Also, so you know – the more you cook serranos or other green chilies, the less spicy they are.
Bhurji makes for a great snack or meal – it’s something that you can make any time of the day. As a child, I loved eating it with warm paratha, but now that I no longer tolerate gluten, I stick to enjoying it on its own or, as I mentioned earlier, with my paleo naan. I have a paleo paratha too – now I’m wondering how my paratha would taste with this bhurji as a filling (I have a feeling it’d be amazing). I’ll have to report back and let you know – if you try it first, tell me! I love how I come up with food ideas AS I write blog posts… I tell ya, I am obsessed with food. I literally dream about recipes.
Anyway, you can make this anda bhurji in many different ways – depending on what’s in your fridge. Sometimes I’ll add a diced tomato, but I usually prefer a dry bhurji. It’s funny because I normally love the combination of tomato and egg (have you tried my Indian shakshuka or my Punjabi egg curry?). Still, when it comes to bhurji, I feel like you can taste the sweetness from the browned onions better without the tomato. The recipe below is absolutely perfect for me, so I hope you’ll give it a try as-is before experimenting with other ingredients!
Ingredients
- 4 eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Handful cilantro leaves chopped
- 3 tablespoons oil
- 1 onion diced
- ½ serrano pepper diced
- 1- inch fresh ginger minced
- ½ red bell pepper diced
Instructions
- Add the eggs, salt, pepper, paprika and cilantro together in a bowl and mix well. Set aside for now.
- Heat a sauté pan over medium heat and once it’s hot, add the oil, onion and serrano pepper. Stir-fry for 5-6 minutes, or until the onions start to brown and caramelize.
- Add the ginger and sauté for 1 minute, then add the bell pepper and stir-fry for 2 minutes.
- Add the egg mixture and cook for 1-2 minutes, scrambling the eggs until cooked.
Notes
- I like using red bell pepper because it’s sweeter than green and goes well with the bhurji, but any color of bell pepper works.
- I also highly suggest using fresh ginger (rather than ginger powder or ginger paste) as the flavor of fresh ginger really adds a lot to this dish.
Charlotte says
This was super tasty! I agree that the fresh ginger really completes the dish. I’ll never want to make standard scrambled eggs again now that I know how much better they can be! 😀
Ashley - My Heart Beets says
Charlotte, that’s so great to hear! Thanks for letting me know how much you liked this 🙂
Mareen says
I never made this recipe, however, I am in Hyderabad right now and tried this at the breakfast buffet. LOVE IT! Now I will have to make this recipe when I get home. BTW-the food in Hyderabad is spicier than most of the Indian food I have tried and/or made in the US.
Ashley - My Heart Beets says
Mareen, glad to hear that 🙂
Neha says
Absolutely delicious and quick to make.
Ashley - My Heart Beets says
Neha, thank you! I’m so glad you liked this 🙂
Heidi Jorgensen says
This is delicious! The perfect amount of ginger that works perfectly with caramelized onions and a hint of spicy with the peppers (I switched the serrano pepper with a jalapeno because that’s what I had). Definitely a repeat!
My Heart Beets says
Thanks, Heidi! I’m so glad you liked the bhurji so much 🙂
Ajay Ratnam says
Awesome dish I made this for my college launch box.And what my friends friends get amazed after eating this …..
My Heart Beets says
Ajay, that’s awesome to hear! I’m so glad you and your friends like this 🙂
Cinda says
YUM!! And so easy! Thank you for your recipes!
My Heart Beets says
Cinda, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Maneesha says
Delicious dish!! I made it this morning, and my husband and I loved it! You are absolutely right about the fresh ginger – it adds a lot of flavor!! Thank you for yet another amazing recipe, Ashley!
My Heart Beets says
Maneesha, so great to hear that!! Thanks for letting me know how it turned out for you and your hubby! 🙂
Tony | Simple Awesome Cooking says
Whenever I’m in India on business, people ask if there’s really a lot of curry, and think it’s funny when I tell them there’s even curry at breakfast. But it’s true. I want to try this year this weekend as I think my kids will like it too
My Heart Beets says
Tony, hope you and your kiddos love it! let me know how it goes!
Gwen says
Hi! Should there be Garam Masala in the recipe. Wondering since you mentioned it in the column.
My Heart Beets says
Gwen, oh my that’s a mistake! I’ve removed it from the post, thank you for letting me know!