Egg Bhujia
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
5 steps. 8 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.In a medium bowl, crack the 6 eggs.
- c.Add 1/4 teaspoon of salt and whisk lightly with a fork or whisk until the yolks and whites are just combined. Do not over-beat. Set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat the vegetable oil in a non-stick skillet or pan over medium heat.
- c.Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- d.Add the finely chopped onion and green chilies. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
- e.Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
- 3
Step 3
- a.Cook the Masala Base
- b.Add the finely chopped tomatoes to the pan.
- c.Cook for 4-5 minutes, stirring frequently, until the tomatoes break down, become mushy, and oil starts to separate from the mixture.
- d.Add the turmeric powder, red chili powder, and the remaining 1/2 teaspoon of salt. Mix well and cook the spices for 1 minute.
- 4
Step 4
- a.Scramble the Eggs
- b.Reduce the heat to low. Pour the whisked eggs into the pan over the masala.
- c.Let the eggs sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
- d.Using a spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds.
- e.Continue this gentle folding and stirring motion for 2-3 minutes until the eggs are about 90% cooked but still look moist and soft. Avoid over-stirring to prevent small, dry crumbles.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. The residual heat will finish cooking the eggs.
- c.Sprinkle the garam masala and freshly chopped coriander leaves over the top.
- d.Give it a final gentle fold to combine. Serve immediately with hot roti, paratha, or toast.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest bhujia, cook the eggs on low heat and remove the pan from the heat just before they look fully done. They will continue to cook in the residual heat.
- 2Use ripe, red tomatoes for a richer color and a slightly sweet, tangy flavor in the masala base.
- 3For a creamier texture, you can add 2 tablespoons of milk or fresh cream to the eggs before whisking.
- 4Finely chopping the onion and tomato is key to creating a smooth masala base that incorporates well with the eggs.
- 5Serve hot with roti, paratha, pav (Indian bread rolls), or simple toast for a complete and satisfying meal.
Adapt it for your goals.
Cheesy Egg Bhujia
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.
Vegetable Egg BhujiaVegetable Egg Bhujia
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.
Parsi Akuri StyleParsi Akuri Style
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.
Spicy Anda GhotalaSpicy Anda Ghotala
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.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
This dish is packed with essential nutrients like Vitamin D, B12, and selenium from eggs, and antioxidants like lycopene from cooked tomatoes.
Provides Sustained Energy
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.
Frequently asked questions
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.