Egg Bhurji | Spicy Scrambled Eggs

The first time I had Egg Bhurji was at my office cafeteria in Ahmedabad. It was accompanied along with two slices of toasted bread. It tasted so good that I ate it very frequently.

I tried the same recipe after coming back to Chennai and my family members also started to like it. From that time on-wards, I make this recipe at least once in a week. It can be eaten with rice, roti, bread and for any meal of the day. Also very easy to prepare and takes less time to cook.

Servings: 3

Ingredients:

1. Eggs – 4 (large)
2. Onion – 1/2 cup (finely chopped)
3. Cloves – 3
4. Oil – 2 tablespoons
5. Ginger garlic paste – 2 teaspoons
6. Tomato puree – 3 tablespoons
7. Turmeric powder – 1/4 teaspoon
8. Chilli powder – 1/2 teaspoon
9. Coriander powder – 1 teaspoon
10. Garam masala – 1/2 teaspoon
11. Fennel seeds powder – 1 teaspoon
12. Salt – as required
13. Curry / coriander leaves – for garnishing

Method:

1. I use a non-stick pan for this preparation. So, heat oil in a non-stick pan, add cloves, onions and saute until onions turn golden brown. Then add ginger garlic paste and saute until the raw smell of the ginger and garlic goes off.

2. Then add tomato puree. Diced tomatoes, about 1/4 cup can also be used instead of tomato puree. If so, saute until they turn mushy and then add turmeric powder, chilli powder, coriander powder, garam masala, fennel seeds powder, salt along with 1/4 cup water. Mix the contents well and simmer for 10 minutes.

3. Once the gravy becomes thick, reduce the heat and create a partition in the center of the pan. Add 4 large eggs in the gap created. Whisk the eggs only with a fork. While doing so, do not disturb the other contents. (Alternately, you can whisk the eggs in a separate bowl and pour it into the pan.) Then, increase the heat to ‘medium’ and let the the contents be undisturbed for 3 minutes.

4. Now, when the eggs starts to become opaque, mix all the contents together and cook for 5 minutes. While mixing all the contents together, it might look gross at the beginning. But don’t stop, keep sauteing until they are cooked properly.

5. Finally, garnish with coriander / curry leaves. Serve hot with roti, rice or bread. Enjoy!