Indian · easy
Egg Bhurji
Indian-style spiced scrambled eggs with onions, tomatoes, green chilies, and fresh cilantro. Ready in 10 minutes flat.
- 13 min
- Total
- 4
- Serves
- $7.00
- Est. cost
- 210
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteSkip the green chili. This is basically fancy scrambled eggs and most kids love it. Serve on toast with ketchup for familiar comfort.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Large Eggs8
- Yellow Onion1 medium
- Tomato1 medium
- Green Chili (optional)1
- Vegetable Oil1 tbsp
- Cumin Seeds1/2 tsp
- Turmeric Powder1/4 tsp
- Fresh Cilantro (optional)2 tbsp
Method
- 01
Heat oil in a nonstick skillet over medium heat. Add cumin seeds and let them splutter. Add finely diced onion and cook until soft.
- 02
Add chopped tomato, green chili, turmeric, and salt. Cook until tomato softens, about 2 minutes.
- 03
Crack eggs directly into the pan. Stir and scramble continuously until eggs are just set but still soft, about 3 minutes.
- 04
Finish with fresh cilantro and a squeeze of lemon. Serve immediately with buttered toast or warm roti.
- 210
- Calories
- 14g
- Protein
- 6g
- Carbs
- 14g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
