Anda Bhurji
Scrambled eggs cooked Indian-style with onions, tomatoes, and aromatic spices for a quick, protein-packed breakfast or light dinner. Serve with warm flatbread or rice.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 4 large eggs
- 1 medium onion, yellow
- 1 medium tomato, ripe
- 1 whole green chili pepper
- ½ tablespoon, minced ginger, fresh
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 2 tablespoons olive oil
Instructions
- 1
Crack the eggs into a small bowl and whisk them together with a fork until the yolk and whites are fully blended and uniform in color, about 30 seconds.
- 2
Place the onion on a cutting board and slice it crosswise into thin rings, then chop the rings into 1/4-inch dice so each piece is roughly the size of a small pea.
- 3
Slice the tomato in half crosswise, then cut each half into 1/4-inch dice, discarding excess juice if pooling in the bowl.
- 4
Slice the green chili lengthwise from tip to stem into thin strips, then cut the strips crosswise into 1/8-inch pieces to create small heat-distributing fragments.
- 5
Pour 2 tablespoons of olive oil into a 10-inch skillet and set it over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 6
Add the cumin seeds to the hot oil and stir constantly for 15 seconds until they crackle and release a strong, toasted fragrance—this is blooming and builds depth.
- 7
Pour in the diced onion and stir once every 10 seconds for 2 minutes until the pieces turn translucent and the edges begin to look golden, releasing a sweet aroma.
- 8
Add the minced ginger and chopped green chili to the pan, stir constantly for 30 seconds until very fragrant, then add the turmeric and stir for another 10 seconds.
- 9
Pour in the diced tomato and stir once every 5 seconds for 1 minute until the tomato softens and releases its juice, creating a light sauce that coats the onion.
- 10
Pour the whisked eggs into the pan and let them sit undisturbed for 5 seconds, then use a rubber spatula to gently push the eggs from the edges toward the center.
- 11
Continue pushing and folding the eggs every 3 seconds for 2 minutes total until no liquid egg remains and the mixture looks like soft, creamy scrambled eggs.
- 12
Remove the skillet from heat and taste a small spoonful; add salt and pepper to your preference, stirring once to distribute evenly.
- 13
Slide the anda bhurji onto a plate or into a serving bowl and eat immediately while warm, optionally with warm flatbread, rice, or toast on the side.
Tools you’ll need
- small bowl
- fork
- cutting board
- knife
- 10-inch skillet
- rubber spatula
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