Sev Tamatar ki Sabzi with Egg Bhurji
A nostalgic North Indian breakfast combo featuring two delightful sides. One is a tangy, mildly sweet tomato curry cooked with warming spices and topped with crunchy sev. The other is soft, spicy scrambled eggs loaded with onions and green chilies. Served together with parathas, this is a hearty meal that brings comfort in every bite.
For 8 servings
- prep · ~5 min
Prep the vegetables.
Roughly chop the tomatoes for the sabzi. Finely chop the onions and green chilies for the egg bhurji. Grate the ginger as directed.
- temper · ~2 min
Make the tempering for the tomato sabzi.
1.Heat 2 tsp ghee in a kadai over medium heat.2.Add cumin seeds and let them crackle (30 sec).3.Add a pinch of asafoetida and 2 slit green chilies. Sauté for a few seconds.TIPUse medium-low heat to prevent the ghee from smoking and the spices from burning. - saute · ~15 min
Cook the tomatoes and spices.
1.Add the chopped tomatoes and grated ginger to the kadai.2.Stir in turmeric powder, red chili powder, and coriander powder.3.Add salt and sugar. Mix well.4.Cover and cook on low heat until tomatoes are soft and mushy, and ghee separates (12-15 min). Mash the tomatoes lightly with the back of a spoon.TIPDon't add water. Tomatoes release enough moisture to cook down into a semi-dry gravy. - prep · ~2 min
Beat the eggs for bhurji.
1.Crack 8 eggs into a mixing bowl.2.Add a pinch each of turmeric power, red chili powder, and salt.3.Whisk well until the eggs are light and frothy.TIPWhisking until frothy incorporates air, making the bhurji softer and fluffier. - saute · ~6 min
Cook the onion base for the egg bhurji.
1.Heat 2 tsp oil in a non-stick pan over medium heat.2.Add finely chopped onions and sauté until translucent and soft (4-5 min).3.Add the finely chopped green chilies and grated ginger. Sauté for 1 minute until fragrant. - saute · ~4 min
Scramble the eggs.
1.Pour the beaten egg mixture over the sautéed onions in the pan.2.Let it set for 20 seconds, then start scrambling continuously with a spatula.3.Cook until the eggs are just set but still soft and moist, breaking them into small curds (3-4 min).TIPRemove from heat while they still look slightly wet. Carryover cooking will finish them perfectly, preventing dry, rubbery eggs. - assemble · ~1 min
Finish the sabzi and assemble the plate.
1.Garnish the tomato sabzi with chopped coriander leaves.2.Garnish the egg bhurji with chopped coriander leaves.3.Spoon the sabzi and bhurji into separate katoris or sections of a plate.4.Top the tomato sabzi generously with sev just before serving so it stays crunchy.TIPAlways add sev at the very last moment. If mixed in too early, it absorbs moisture from the sabzi and loses its signature crunch. - serve
Serve immediately with hot parathas or pav.
Place the katori of egg bhurji and the sev-topped tomato sabzi on a plate alongside buttered parathas or toasted pav. A side of raw onion rings and a wedge of lime completes the plate.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the tomatoes until the ghee visibly separates for a rich, well-emulsified gravy.
- 2Whisk the eggs until frothy to incorporate air, yielding softer and fluffier scrambled eggs.
- 3Remove egg bhurji from heat while still slightly wet; carryover cooking prevents rubbery eggs.
- 4Add sev only at the last moment before serving to keep it crunchy, not soggy.
- 5Use ripe, deep-red tomatoes for the sabzi to achieve natural sweetness and a vibrant color.
- 6Adjust the pinch of sugar in the sabzi to balance the tomatoes' acidity without making it sweet.
Adapt it for your goals.
Vegan
Replace the egg bhurji with a tofu scramble — crumble firm tofu and cook with black salt (kala namak) for a sulfurous, egg-like flavor, keeping the same onion-ginger-chili base.
low oilLow-oil
Use water or vegetable broth instead of ghee for the tempering, and cook the sabzi in a non-stick pan. For the bhurji, use a healthy oil spray and non-stick cookware to reduce fat significantly.
protein packedProtein-packed
Add ½ cup boiled chickpeas or paneer cubes to the tomato sabzi, and serve with a side of dal or yogurt to boost the overall protein content for a post-workout meal.
spicierSpicier
Double the green chilies in both the sabzi and bhurji, and add a teaspoon of Kashmiri red chili powder for extra heat and a deeper red color without overpowering.
jainJain
Omit the garlic and onion from the bhurji entirely; use asafoetida and ginger for flavor, and substitute the eggs with a besan (chickpea flour) scramble or paneer bhurji.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes provide lycopene, a powerful antioxidant that supports heart health, especially when cooked with a bit of fat like ghee to enhance absorption.
High-Quality Protein from Eggs
Eight eggs deliver complete protein with all essential amino acids, essential for muscle repair and satiety throughout the morning.
Digestive Aid with Asafoetida
Asafoetida (hing) in the sabzi acts as a digestive aid, helping to reduce bloating and improve gut comfort, a common addition in North Indian cooking.
Anti-Inflammatory Spices
Turmeric and ginger in both components offer curcumin and gingerol, natural compounds known to reduce inflammation and support joint health.
Frequently asked questions
You likely added water; let the tomatoes release their own moisture and cook until mushy with the lid off for the last few minutes to thicken the gravy.
