Goan Egg Bhurji
A delightful twist on classic scrambled eggs, infused with the coastal flavors of Goa. This quick and savory dish features fluffy eggs cooked with onions, tomatoes, fresh coconut, and a hint of tangy vinegar. Perfect for a hearty breakfast with pav or toast.
For 4 servings
In a medium bowl, crack the eggs. Add the salt and whisk vigorously for about 1 minute until the yolks and whites are well combined, pale, and slightly frothy. Set aside.
Heat oil in a non-stick pan or skillet over medium heat. Once hot, add the chopped onion and green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the ginger-garlic paste and sauté for another minute until its raw aroma disappears.
Stir in the chopped tomatoes and cook for 2-3 minutes, stirring occasionally, until they turn soft and mushy. Use your spatula to break them down.
Add the turmeric powder and Kashmiri red chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
Reduce the heat to low and pour in the whisked eggs. Let them sit undisturbed for 20-30 seconds to form a base.
Gently start to stir and fold the eggs with a spatula, scraping the cooked portions from the bottom and sides of the pan towards the center. Continue this process for 2-3 minutes until soft, moist curds form and the eggs are about 80% cooked.
Stir in the freshly grated coconut and white vinegar. Mix gently and cook for one final minute until the eggs are cooked to your liking but still moist.
Turn off the heat, garnish with fresh coriander leaves, and serve immediately with Goan pav, toast, or chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest eggs, ensure you whisk them well until they are light and airy before adding to the pan.
- 2Always cook bhurji on low to medium heat. High heat can make the eggs rubbery and dry.
- 3Remove the pan from the heat when the eggs are still slightly moist. They will continue to cook in the residual heat of the pan.
- 4Using fresh coconut is key to the authentic Goan flavor. Avoid using desiccated coconut if possible.
- 5For a richer flavor, substitute vegetable oil with coconut oil or ghee.
Adapt it for your goals.
Spicier Version
Increase the number of green chilies or add a pinch of Goan garam masala along with the other powdered spices for extra heat and flavor.
Creamier BhurjiCreamier Bhurji
Add 2 tablespoons of milk or fresh cream to the eggs while whisking for a richer, creamier texture.
Vegetable BhurjiVegetable Bhurji
Add 1/4 cup of finely chopped bell peppers (capsicum) or green peas along with the onions for extra nutrition and crunch.
Vegan VersionVegan Version
Replace the eggs with 400g of crumbled firm tofu. Sauté the tofu with the masala for a few minutes before adding coconut and vinegar.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function. A protein-rich breakfast helps keep you full and energized.
Rich in Vitamins and Minerals
This dish is packed with essential nutrients. Eggs provide Vitamin D, B12, and selenium, while tomatoes and onions offer Vitamin C and antioxidants that help fight free radicals.
Provides Healthy Fats
The inclusion of fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
Frequently asked questions
One serving of this Goan Egg Bhurji contains approximately 255-270 calories, making it a nutritious and satisfying meal. The exact count can vary based on the size of the eggs and the amount of oil used.
