This super easy recipe for egg bhurji is so full of flavor and takes very little time to make.
Egg bhurji is basically just 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 little toddler Tony likes this egg scramble too – I couldn’t resist sharing these pictures of him “helping” me take blog photos. He just 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 used to love eating it with warm paratha but now that I no longer tolerate gluten, I stick to enjoying it on it’s 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?) but 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!
- 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
- 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.
- 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.