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A coastal twist on classic scrambled eggs! This Goan version features fluffy eggs cooked with onions, tomatoes, and a hint of sweetness from fresh coconut. A quick, flavorful breakfast best enjoyed with warm pav.
For 4 servings
Prepare the Eggs
Sauté Aromatics
Cook the Masala Base
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A coastal twist on classic scrambled eggs! This Goan version features fluffy eggs cooked with onions, tomatoes, and a hint of sweetness from fresh coconut. A quick, flavorful breakfast best enjoyed with warm pav.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 233.85 calories per serving with 11.39g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Scramble the Eggs
Finish and Serve
Replace eggs with 400g of crumbled firm tofu. Squeeze out excess water from the tofu before crumbling. Add a pinch of black salt (kala namak) at the end for an 'eggy' flavor.
Increase the amount of green chilies to your preference or add 1/4 tsp of black pepper powder along with the other spices.
For a richer, creamier texture, stir in a tablespoon of heavy cream or coconut cream just before turning off the heat.
Add one small boiled and cubed potato to the onion-tomato masala and cook for a couple of minutes before adding the eggs for a more filling dish.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is packed with nutrients like Vitamin D and B12 from eggs, Vitamin C from tomatoes and coriander, and antioxidants from onions and spices.
Eggs are a great source of choline, a vital nutrient that plays a crucial role in brain development, memory, and mood regulation.
One serving of Goan Anda Bhurji contains approximately 220-240 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.
Yes, it is a healthy dish. It's an excellent source of high-quality protein from eggs, essential for muscle repair and satiety. It also contains vitamins and minerals from the vegetables. To keep it healthier, use minimal oil.
Anda Bhurji is best enjoyed fresh. Reheating can make the eggs rubbery. However, you can prepare the onion-tomato masala base in advance and refrigerate it for up to 2 days. When ready to serve, simply reheat the masala and scramble fresh eggs into it.
Kokum is a sour fruit from the coastal regions of India, used as a souring agent. It provides a unique tangy flavor. If you can't find it, you can skip it or substitute with a small amount of tamarind paste or a squeeze of lime juice added at the end of cooking.
Traditionally, it is served with Goan pav (local bread rolls). It also pairs wonderfully with regular sliced bread, rotis, chapatis, or even as a filling for a dosa or wrap.