Spiced Egg Bhurji & Fried Egg Plate
Fluffy scrambled eggs cooked with onions, tomatoes, and green chilies, served alongside a crispy fried egg and fresh citrus. A vibrant Indian street-food plate ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 5 large eggs
- 1 whole medium onion, diced
- 1 whole medium tomato, diced
- 2 whole green chilies, minced
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- 3 tbsp fresh cilantro, chopped
- 1 whole orange, sliced
Instructions
- 1
Crack 4 eggs into a bowl, beat lightly with a fork, and set aside. Heat 1 tbsp oil in a skillet over medium-high.
- 2
Add cumin seeds and let them sizzle 20 seconds until fragrant, then add diced onion and cook 3 minutes until soft.
- 3
Stir in tomato, green chilies, and turmeric, then cook 1 minute until tomato softens.
- 4
Pour beaten eggs into the pan and scramble with a spatula, breaking them into soft curds, 2–3 minutes until just set.
- 5
Stir in cilantro and push the bhurji to one side of the skillet. Crack the remaining egg into the empty side and fry until white is set, yolk still runny, about 3 minutes.
- 6
Plate the scrambled bhurji on one side, top with the fried egg, and serve with fresh orange slices.
Tools you’ll need
- medium bowl
- 12-inch nonstick skillet or cast iron
- fork
- wooden spoon or silicone spatula
- cutting board and knife
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