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A quick, protein-packed Indian street-food style egg dish. Fluffy scrambled eggs are tossed with sautéed onions, fiery green chilies, and a generous amount of freshly cracked black pepper. Ready in under 15 minutes, it's a perfect savory breakfast or light meal served with toast or roti.
In a medium bowl, crack the 4 eggs. Add 1/2 tsp of salt and 1/2 tsp of the black pepper. Whisk well with a fork or whisk for about 30-45 seconds until the yolks and whites are fully combined and slightly frothy. Set aside.
Heat 1 tbsp of vegetable oil in a non-stick skillet or pan over medium heat. Once the oil is shimmering, add the finely chopped onion and green chili.
Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent but not browned.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for about 20-30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue this gentle pushing and folding motion for 2-3 minutes until the eggs are about 90% cooked but still look moist and glossy.
Turn off the heat. Sprinkle the remaining 1/4 tsp of black pepper over the eggs. Gently fold once more to combine. The residual heat from the pan will finish cooking the eggs to perfection.
Garnish with 1 tbsp of fresh chopped coriander leaves. Serve immediately with buttered toast, pav (soft rolls), or fresh roti.
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A quick, protein-packed Indian street-food style egg dish. Fluffy scrambled eggs are tossed with sautéed onions, fiery green chilies, and a generous amount of freshly cracked black pepper. Ready in under 15 minutes, it's a perfect savory breakfast or light meal served with toast or roti.
This indian recipe takes 12 minutes to prepare and yields 2 servings. At 220.5 calories per serving with 13.11g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Add 2-3 tablespoons of grated cheddar or mozzarella cheese in the last 30 seconds of cooking. Fold it in gently until it melts for a creamy, cheesy twist.
For a more robust flavor, add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of garam masala along with the onions. This transforms it into a classic Egg Bhurji.
Sauté one finely chopped small tomato with the onions until it turns soft and pulpy before adding the eggs. You can also add other herbs like parsley or chives along with coriander.
Eggs provide high-quality complete protein, containing all nine essential amino acids necessary for muscle repair, satiety, and overall body function.
This dish is packed with essential vitamins and minerals found in eggs, including Vitamin D, Vitamin B12, selenium, and choline, which supports brain health and development.
Black pepper contains piperine, a bioactive compound that has been shown in studies to enhance metabolic performance and improve the absorption of nutrients from food.
One serving contains approximately 220-240 calories, making it a light yet satisfying meal. The exact count depends on the size of the eggs and the amount of oil used.
Yes, it's a very healthy dish. It's an excellent source of high-quality protein from eggs, which is essential for muscle building and repair. It's also low in carbohydrates. To make it even healthier, use a minimal amount of a heart-healthy oil.
Absolutely! Finely chopped tomatoes, bell peppers (capsicum), or mushrooms are great additions. Sauté them with the onions until they are soft before adding the eggs.
The key is to cook them on medium-low heat and stir gently but constantly. Remove the pan from the heat just before they look fully done, as the residual heat will finish the cooking process. Whisking the eggs well beforehand also incorporates air, making them fluffier.
For less heat, deseed the green chili or omit it entirely. For more heat, add an extra chili or a pinch of red chili powder. The amount of black pepper can also be increased for a stronger peppery kick.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat or in the microwave in short 20-second bursts until just warmed through. Be careful not to overcook during reheating.