Search dish or ingredients…
Search dish or ingredients…
Experience the authentic flavors of Mumbai with this easy Egg Bhurji recipe. A popular street food, this dish features spiced, scrambled eggs cooked with a flavorful base of sautéed onions, ginger, green chilies, and tangy tomatoes. Infused with aromatic spices like turmeric, chili powder, and the iconic pav bhaji masala, it’s a quick, protein-packed meal. Serve it hot with buttery pav, naan, or fresh rotis for a perfect breakfast, lunch, or comforting dinner at home.
6 large Egg
3 large Onion (finely chopped)
3 large Tomato (chopped)
4 piece Green Chilli
1 inch Ginger
2 tbsp Butter
2 tbsp Vegetable Oil
1 tbsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tbsp Pav Bhaji Masala
as needed Salt
For garnishing Coriander Leaves (finely chopped)
1
Finely chop the onions, then chop the green chilies and ginger.
2
Heat a mix of oil and butter in a pan over medium heat. Add the chopped onions and let them sweat until soft.
3
Incorporate the chopped green chilies and ginger into the pan, mixing well with the onions.
4
Add the chopped tomatoes to the pan and continue sautéing until the mixture becomes soft and pulpy. Sprinkle in a little salt to help the process.
5
Add the turmeric powder, red chili powder, and the magic ingredient, Pav Bhaji masala. Stir well, lower the flame, and let the spices cook for 5 to 7 minutes.
6
While the masala cooks, break the eggs into a bowl, add a pinch of salt, and whisk them thoroughly.
7
Pour the beaten eggs into the pan with the masala. Cook on a slow flame, stirring continuously and scraping the sides until the eggs are cooked to your preference—whether you prefer them moist or dry.
8
Turn off the flame, garnish with a generous amount of fresh chopped coriander, and serve hot.
3 servings per recipe
