Spicy Indian Egg Bhurji With Onions, Tomatoes, and Chilies

Quick Recipe Version (TL;DR)

• Yield: 2 servings (hearty) or 3 servings (lighter)
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 6 large eggs
• 2 tbsp whole milk (or water)
• 3/4 tsp kosher salt, divided
• 1/4 tsp ground turmeric
• 3 tbsp ghee (or neutral oil), divided
• 1 medium red onion, finely chopped (about 1 1/2 cups)
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1–2 green chilies, finely chopped
• 1 medium tomato, finely chopped (about 1 cup)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp Kashmiri chili powder (or paprika)
• 1/4 tsp garam masala
• 2 tbsp chopped cilantro
• 1 tsp lemon juice
• Optional: 1 tbsp butter (for finishing)

Do This

• 1. Whisk eggs + milk + 1/2 tsp salt + turmeric; set aside.
• 2. Heat 2 tbsp ghee in a skillet over medium heat; cook onion with remaining 1/4 tsp salt until soft and lightly golden, 5–6 minutes.
• 3. Add ginger, garlic, and green chilies; cook 45–60 seconds.
• 4. Add tomato; cook until jammy and most moisture evaporates, 3–4 minutes.
• 5. Stir in cumin, coriander, and Kashmiri chili powder for 20 seconds.
• 6. Add 1 tbsp ghee, pour in eggs, and scramble gently to soft-set, 2–3 minutes.
• 7. Turn off heat; add garam masala, cilantro, lemon, and optional butter. Serve hot.

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Why You’ll Love This Recipe

• Big flavor, fast: Warm spices, sweet onion, and tomato make it taste slow-cooked in under 25 minutes.
• Soft, not dry: Gentle scrambling and a quick finish keep the eggs tender and moist.
• Flexible heat level: Easy to scale from mild to spicy by adjusting chilies and chili powder.
• Breakfast, lunch, or dinner: Great with toast, paratha, or wrapped in a roti with extra cilantro.

Grocery List

• Produce: 1 medium red onion, 1 medium tomato, fresh ginger, garlic, 1–2 green chilies, cilantro, 1 lemon
• Dairy: 6 large eggs, whole milk, optional butter, ghee (or substitute oil)
• Pantry: kosher salt, ground turmeric, ground cumin, ground coriander, Kashmiri chili powder (or paprika), garam masala, neutral oil (if not using ghee)

Full Ingredients

Egg mixture

• 6 large eggs
• 2 tbsp whole milk (or water)
• 1/2 tsp kosher salt
• 1/4 tsp ground turmeric

Masala base

• 3 tbsp ghee, divided (or neutral oil)
• 1 medium red onion, finely chopped (about 1 1/2 cups)
• 1/4 tsp kosher salt (for the onions)
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1–2 green chilies, finely chopped (adjust to taste)
• 1 medium tomato, finely chopped (about 1 cup)

Spices and finishing

• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp Kashmiri chili powder (or paprika for milder heat)
• 1/4 tsp garam masala
• 2 tbsp chopped cilantro
• 1 tsp lemon juice
• Optional: 1 tbsp butter (stir in at the end for extra richness)

Step-by-Step Instructions

Step 1: Whisk the eggs

In a medium bowl, whisk together the 6 eggs, 2 tbsp milk, 1/2 tsp kosher salt, and 1/4 tsp turmeric until the mixture looks uniform and lightly frothy (about 20–30 seconds). Set aside while you build the masala base.

Step 2: Soften and lightly brown the onion

Place a 10–12 inch skillet (nonstick or stainless steel) over medium heat. Add 2 tbsp ghee. When melted and shimmering, add the chopped onion and 1/4 tsp kosher salt.

Cook, stirring often, until the onions are soft and turning lightly golden at the edges, 5–6 minutes. If they start browning too quickly, reduce heat to medium-low for a minute or two.

Step 3: Bloom the aromatics

Add the ginger, garlic, and green chilies. Stir constantly until fragrant and the raw smell fades, 45–60 seconds. Keep the heat at medium so the garlic doesn’t scorch.

Step 4: Cook down the tomatoes to a jammy base

Add the chopped tomato and cook, stirring and scraping the pan, until the tomatoes break down and most of the moisture evaporates, 3–4 minutes. You’re looking for a thicker, spoon-coating mixture rather than a watery sauce.

Step 5: Toast the spices briefly

Add 1/2 tsp cumin, 1/2 tsp coriander, and 1/4 tsp Kashmiri chili powder. Stir for 20 seconds to toast them lightly. This quick step deepens flavor and helps the spices taste warm and rounded, not dusty.

Step 6: Scramble gently for soft, moist curds

Add the remaining 1 tbsp ghee to the pan and let it melt. Pour in the egg mixture. Reduce heat to medium-low.

Using a spatula, push the eggs from the edges toward the center in slow, steady strokes. Scrape the bottom as you go so the eggs don’t stick. Cook until the eggs are soft-set (still a little glossy but not runny), 2–3 minutes. If you prefer a drier bhurji, cook an additional 30–60 seconds, but avoid high heat so the eggs stay tender.

Step 7: Finish with garam masala, herbs, and acidity

Turn off the heat. Sprinkle in 1/4 tsp garam masala, then fold in the cilantro and 1 tsp lemon juice. If using, add 1 tbsp butter and stir just until it melts for a rich, glossy finish.

Taste and adjust salt if needed. Serve immediately while hot and fluffy.

Pro Tips

• Cook the tomatoes until thick: Removing excess moisture keeps the eggs from turning watery and helps the bhurji taste bold and concentrated.
• Medium-low heat for scrambling: Lower heat gives you tender curds and prevents rubbery eggs.
• Add garam masala at the end: It stays aromatic and fresh instead of tasting dull from overcooking.
• Control spice without losing flavor: Keep one green chili for aroma and use paprika instead of Kashmiri chili powder if you want it mild.
• Make it a meal: Serve with buttered toast, paratha, roti, or spoon it over steamed rice with extra lemon.

Variations

• Pav bhurji style: Stir in 1/4 tsp pav bhaji masala with the spices and serve with toasted, buttered buns.
• Cheesy bhurji: After turning off heat, fold in 1/3 cup (35 g) grated cheddar or paneer crumbles for extra richness.
• Extra-veg bhurji: Add 1/2 cup finely chopped bell pepper with the onions, and cook 2 minutes longer before adding ginger/garlic.

Storage & Make-Ahead

Egg bhurji is best fresh, but leftovers keep well. Cool to room temperature within 1 hour, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with 1–2 tsp water or a small pat of butter/ghee, stirring until just warmed through (about 2–3 minutes). Avoid microwaving on high power, which can dry out the eggs; if using a microwave, heat at 50% power in short bursts.

Nutrition (per serving)

Approximate, based on 2 servings: Calories: 360; Protein: 20 g; Fat: 28 g; Carbohydrates: 9 g; Fiber: 2 g; Sugars: 4 g; Sodium: 820 mg.