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Indian Scrambled Eggs (Egg Bhurji)

egg bhurji - Indian scrambled eggs

Indian Scrambled Eggs (Egg Bhurji)

5 from 8 reviews
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Servings 2


  • 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.
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