Onion, tomatoes and a handful of spices make for a delicious scrambled eggs. I gave my own twist here by adding some paneer (Indian cottage cheese) which is optional.
When you are out of groceries, out of ideas, out of time or just craving spicy scrambled eggs, make this egg bhurji. You will only need some basic pantry ingredients and spices to make it. It comes together in minutes. Not only for breakfast, you can have egg bhurji for brunch, lunch, dinner or even for late night hunger pangs. I like pairing it with rye bread and my kids love having it with paratha.
How to add more nutritional value to your egg bhurji?
- Use cherry tomatoes: Dark colored cherry tomatoes pack more nutrients as compared to the usual (big) sized tomatoes. Darker color is an indication that the tomato contains more phytonutrients. Swapping cherry tomatoes for the standard ones in your recipe, makes it more nutritious.
- Use spring onion: Spring onions (especially the green part) contain six times more phytonutrients than the typical onion. They are also scientifically proven for their healing properties. I like adding spring onion to my eggs. Best is to add the white part while cooking and the green part towards the end so it retains it’s crispiness and brings a nice texture (and color) to the dish.
The Paneer Twist
I added paneer (Indian cottage cheese) to my egg bhurji to make it more filling and bring a different dimension to the dish. However, adding paneer is totally optional. It is not an essential part of the recipe. If you don’t have paneer on hand (or want to make it Whole30 compliant), simply omit it in the recipe.
Egg Bhurji/ Khagina (Indian Style Scrambled Eggs)
- 1 medium onion
- 7-8 cherry tomatoes (or 2 medium tomatoes)
- 2 spring onion (optional)
- 1-2 green chilies
- 3 Tbsp olive oil
- ¾ tsp salt (½ tsp for spice mixture and ¼ tsp for eggs)
- ¼ tsp crushed black pepper
- ½ tsp turmeric powder
- ¼ tsp coriander powder
- ¼ tsp red chili powder (adjust to preferred spice level)
- 4 medium eggs
- ¼ cup (50 grams) crumbled paneer (optional-omit for Whole30)
- 1 tsp kasoori methi (dried fenugreek) (optional)
- Peel and dice the onion. Wash and halve the cherry tomatoes (if using normal tomatoes, dice them). Slice the green chili and spring onion. Keep the green and white part of spring onion separate.
- Heat a pan on medium heat and add the olive oil. Add all the chopped vegetables except the green part of spring onion. Saute for about 3 minutes.
- Season with salt (½ tsp) and pepper, add turmeric, coriander and red chili powder. Saute for about 3-4 minutes until the tomatoes are mushy. Once the tomatoes are soft, crush them using the back of your spatula and mix well. Turn the heat to medium low until you beat the eggs.
- Break your eggs into a separate bowl, season with salt (¼ tsp) and pepper. Beat until well combined.
- Add the beaten eggs and crumbled paneer (if using) into the pan on medium low heat. Combine everything well and let it set for a few minutes. Now break into chunks (big or small is your preference) and mix again. If you like a creamy and somewhat wet egg bhurji, cook for 2-3 minutes only. If you like your egg bhurji dry, cook until all liquid is evaporated (about 5 minutes). Stir continuously to avoid burning. Before turning off heat add the kasoori methi (if using) and the green part of spring onion. Turn off heat and remove immediately from the pan.
- Serve with bread of choice, paratha or chapati.