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Spicy, fluffy scrambled eggs cooked with onions, tomatoes, and aromatic Indian spices. A quick and protein-packed dish perfect for breakfast or a light dinner, ready in under 20 minutes.
For 4 servings
Prepare the Eggs
Sauté Aromatics
Cook the Masala Base
Spicy, fluffy scrambled eggs cooked with onions, tomatoes, and aromatic Indian spices. A quick and protein-packed dish perfect for breakfast or a light dinner, ready in under 20 minutes.
This north_indian recipe takes 22 minutes to prepare and yields 4 servings. At 250.35 calories per serving with 14.38g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Scramble the Eggs
Garnish and Serve
Replace eggs with 250g of crumbled paneer to make Paneer Bhurji. Add the paneer after the masala is cooked and sauté for 3-4 minutes.
Use 250g of crumbled firm tofu instead of eggs. You can also add a pinch of black salt (kala namak) for an 'eggy' flavor.
Add 1/2 cup of finely chopped bell peppers (capsicum) or green peas along with the onions for extra crunch and nutrition.
Stir in 1/4 cup of grated cheddar or mozzarella cheese at the very end, after turning off the heat, for a gooey, kid-friendly version.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish provides essential nutrients like Vitamin D, Vitamin B12, and selenium from eggs, and antioxidants like lycopene from cooked tomatoes.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties that help support a healthy immune system.
Yes, it's a balanced and nutritious dish. Eggs provide high-quality protein, while tomatoes, onions, and spices offer vitamins, minerals, and antioxidants. To make it even healthier, use minimal oil.
One serving (approximately 1 cup or 185g) contains around 220-250 calories, primarily depending on the amount and type of oil used.
The key is to cook the eggs on low heat and not to overcook them. Scramble them gently and take the pan off the heat when they are about 90% cooked, as they will continue to cook in the residual heat. Adding a splash of milk or cream also helps create a softer texture.
To reduce the spice level, you can skip the green chilies entirely and reduce the amount of red chili powder to 1/4 teaspoon or omit it completely.
It's incredibly versatile. It pairs perfectly with Indian breads like roti, paratha, or pav (bread rolls). It's also great with toasted bread slices for a quick breakfast or as a filling for sandwiches and wraps.
Store leftover bhurji in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until just warmed through. Avoid overheating, as it can make the eggs rubbery.
This recipe goes great with these complete meals
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