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A quick and savory Indian-style scrambled egg dish, spiced with onions, tomatoes, and green chilies. Perfect for a hearty breakfast or a light meal, ready in under 15 minutes and delicious with roti or bread.
For 3 servings
Prepare the Eggs
Sauté Aromatics
Cook the Masala Base
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A quick and savory Indian-style scrambled egg dish, spiced with onions, tomatoes, and green chilies. Perfect for a hearty breakfast or a light meal, ready in under 15 minutes and delicious with roti or bread.
This indian recipe takes 15 minutes to prepare and yields 3 servings. At 274.31 calories per serving with 14.47g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Scramble the Eggs
Garnish and Serve
Add 1/4 cup of grated cheddar or Amul cheese in the last 30 seconds of cooking and gently fold it in until it melts.
Add 1/2 cup of finely chopped vegetables like bell peppers (capsicum), green peas, or mushrooms along with the onions to make it more nutritious.
For a runnier, creamier version, cook the eggs for a shorter time. Add a pinch of sugar and a teaspoon of lemon juice with the spices for a distinct sweet and sour taste.
Prepare the bhujia as directed. Separately, make a sunny-side-up egg and place it on top of a serving of the bhujia. Garnish with extra coriander.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with essential nutrients like Vitamin D, B12, and selenium from eggs, and antioxidants like lycopene from cooked tomatoes.
The combination of high-quality protein and healthy fats provides a steady release of energy, making it an ideal meal for breakfast or lunch to keep you full and focused.
One serving of Egg Bhujia (approximately 205g) contains around 250-300 calories. This can vary based on the amount and type of oil used and the exact size of the eggs.
Yes, Egg Bhujia is a healthy dish. It's an excellent source of high-quality protein from eggs, essential for muscle building and repair. It also contains vitamins and antioxidants from the tomatoes, onions, and spices. To make it even healthier, use minimal oil.
Absolutely. For a Jain-friendly or no-onion-garlic version, you can skip the onion and ginger-garlic paste. To compensate for the flavor, you can add a pinch of asafoetida (hing) to the hot oil and slightly increase the amount of tomatoes.
While both are Indian scrambled egg dishes, Egg Bhujia is typically drier and spicier, with the onions and tomatoes cooked down to a masala base. Akuri is creamier, runnier (cooked for a shorter time), and often has a milder, slightly sweet-and-sour flavor profile.
To reduce the spice level, you can omit the green chilies or deseed them before chopping. You can also reduce or skip the red chili powder. The dish will still be flavorful from the other spices like turmeric and cumin.
Store leftover Egg Bhujia in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a non-stick pan over low heat. Microwaving can make the eggs rubbery, so stovetop reheating is recommended.