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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.
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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.
This goan recipe takes 20 minutes to prepare and yields 4 servings. At 269.13 calories per serving with 13.84g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Turn off the heat, garnish with fresh coriander leaves, and serve immediately with Goan pav, toast, or chapatis.
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.
Add 2 tablespoons of milk or fresh cream to the eggs while whisking for a richer, creamier texture.
Add 1/4 cup of finely chopped bell peppers (capsicum) or green peas along with the onions for extra nutrition and crunch.
Replace the eggs with 400g of crumbled firm tofu. Sauté the tofu with the masala for a few minutes before adding coconut and vinegar.
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.
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.
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.
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.
Yes, it is a healthy dish. It's an excellent source of high-quality protein from eggs, contains healthy fats from coconut, and includes vitamins and minerals from the onions, tomatoes, and spices. It is also relatively low in carbohydrates.
The two key ingredients that give this bhurji its characteristic Goan flavor are freshly grated coconut and a splash of vinegar. The coconut adds a subtle sweetness and texture, while the vinegar provides a tangy counterpoint, which is typical of Goan cuisine.
Egg bhurji is best enjoyed fresh and hot. While you can store leftovers in an airtight container in the refrigerator for up to one day, the texture may become slightly rubbery upon reheating. Reheat gently in a pan or microwave.
It is traditionally served with Goan pav (local bread). It also pairs wonderfully with buttered toast, soft chapatis, or rotis for a complete meal.
Freshly grated coconut is highly recommended for the authentic taste and moist texture. If you must use desiccated coconut, soak 2 tablespoons in 2 tablespoons of warm water for 10 minutes before adding it to the dish to rehydrate it.