- Olive oil 1 tablespoon
- Red onion 1 medium, peeled and finely chopped
- Red tomato 1 medium , finely chopped
- Green chili pepper 1 large , finely chopped (optional)
- Salt ½ teaspoon • 1 kcal
- dry coriander powder ½ teaspoon
- Garam masala ¼ teaspoon (optional)
- Red chili powder ¼ teaspoon
- Eggs 2 whole large • 130 kcal
Egg bhurji is a quick and filling egg preparation that is usually enjoyed in the Northern states of India for breakfast with either bread slices or plain parantha. However, many people also eat egg bhurji for lunch or dinner along with either chapatti or parantha. In short, egg bhurji is quite a versatile recipe and practically every egg eating household will have their own unique recipe!
Heat the oil in a non-stick pan. Add finely chopped onion to the hot oil and then cook it on a medium flame for 2 to 3 minutes or until light pink in color. Stir in the chopped tomatoes and green chili to the onions and cook everything for another 3 to 4 minutes or until the tomatoes are soft.
Add salt, dry coriander powder, garam masala, and red chili powder to the vegetable mixture and cook everything for another minute. Meanwhile, crack open the eggs in a bowl and then beat them until the eggs are fluffy. Pour the beaten eggs to the pan and mix everything gently so that you get small curds of the coagulated egg mixture. Serve hot burji with the bread of your choice and enjoy!
Make sure to beat the eggs well enough so that they are frothy and fluffy in texture. Crack open the egg carefully into the bowl so that no eggshells are accidentally added to it.
Nutritional information (per serving): 166 Calories, 11.9g Total fat (2.6g Saturated fat, 1.7g Polyunsaturated fat, 6.8g Monounsaturated fat), 186mg Cholesterol, 659.8mg Sodium, 292mg Potassium, 8.1g Total carbohydrates (1.7g Dietary fiber, 2.5g Sugars), 7.5g Protein