Instinctive Egg Bhurji
Instinctive Egg Bhurji
Ingredients
For the Bhurji Base
- 2 tablespoons vegetable oil, or as needed
- 1/2 teaspoon cumin seeds, or to taste
- 1 yellow onion, medium, chopped, or more for a sweeter profile
- 1/2 green bell pepper, chopped, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon ginger-garlic paste, or to taste
- 2 roma tomatoes, chopped
- 1/2 teaspoon turmeric powder, or to taste
- 1 teaspoon coriander powder, or to taste
- 1/2 teaspoon red chili powder, or to taste, adjust for desired heat
- 2 tablespoons water, as needed
For the Eggs and Serving
- 6 large eggs
- 1 green chilies, sliced, or more for extra spice
- 4 pav, or soft dinner rolls, for serving
- 1 tablespoon butter, for toasting pav, optional
Instructions
- 1
Heat the vegetable oil in a large skillet or non-stick pan over medium heat. Once shimmering, add the cumin seeds and allow them to splutter, about 30 seconds.
⏱️ 2 min
- 2
Add the chopped yellow onion to the pan and sauté, stirring occasionally, until they become translucent and slightly softened, about 5-7 minutes. If you prefer a sweeter, crispier onion, cook a bit longer until lightly caramelized.
⏱️ 7 min
- 3
Stir in the chopped green bell pepper and continue to sauté for another 3-4 minutes until it begins to soften. Season with salt and black pepper to taste.
⏱️ 4 min
- 4
Add the ginger-garlic paste to the pan and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Add the chopped tomatoes to the mixture. Stir in the turmeric powder, coriander powder, and red chili powder. Mix well to combine all the spices with the vegetables.
⏱️ 3 min
- 6
Add a splash of water (about 2 tablespoons) to prevent sticking and help the spices bloom. Cook the mixture, stirring occasionally, until the tomatoes break down, the mixture thickens, and the oil begins to separate from the masala, about 5-7 minutes.
⏱️ 7 min
- 7
Reduce the heat to low. Crack the eggs directly into the cooked masala mixture. Using a spatula or wooden spoon, gently scramble the eggs into the mixture. Cook to your desired consistency – soft and mushy, or fully cooked and firm. This is where your instinct comes in!
⏱️ 5 min
- 8
Stir in the sliced green chilies at the very end for an extra kick of spice.
⏱️ 1 min
- 9
While the bhurji is cooking, prepare the pav. In a separate pan, melt butter (if using) over medium heat. Slice the pav horizontally and toast them in the butter until golden brown and slightly crispy. Alternatively, you can toast them without butter.
⏱️ 3 min
- 10
Serve the hot Egg Bhurji immediately with the toasted pav.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Instinctive Egg Bhurji
For the Bhurji Base
- 2 tablespoons vegetable oil, or as needed
- 1/2 teaspoon cumin seeds, or to taste
- 1 yellow onion, medium, chopped, or more for a sweeter profile
- 1/2 green bell pepper, chopped, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon ginger-garlic paste, or to taste
- 2 roma tomatoes, chopped
- 1/2 teaspoon turmeric powder, or to taste
- 1 teaspoon coriander powder, or to taste
- 1/2 teaspoon red chili powder, or to taste, adjust for desired heat
- 2 tablespoons water, as needed
For the Eggs and Serving
- 6 large eggs
- 1 green chilies, sliced, or more for extra spice
- 4 pav, or soft dinner rolls, for serving
- 1 tablespoon butter, for toasting pav, optional
Instructions
- 1
Heat the vegetable oil in a large skillet or non-stick pan over medium heat. Once shimmering, add the cumin seeds and allow them to splutter, about 30 seconds.
⏱️ 2 min - 2
Add the chopped yellow onion to the pan and sauté, stirring occasionally, until they become translucent and slightly softened, about 5-7 minutes. If you prefer a sweeter, crispier onion, cook a bit longer until lightly caramelized.
⏱️ 7 min - 3
Stir in the chopped green bell pepper and continue to sauté for another 3-4 minutes until it begins to soften. Season with salt and black pepper to taste.
⏱️ 4 min - 4
Add the ginger-garlic paste to the pan and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Add the chopped tomatoes to the mixture. Stir in the turmeric powder, coriander powder, and red chili powder. Mix well to combine all the spices with the vegetables.
⏱️ 3 min - 6
Add a splash of water (about 2 tablespoons) to prevent sticking and help the spices bloom. Cook the mixture, stirring occasionally, until the tomatoes break down, the mixture thickens, and the oil begins to separate from the masala, about 5-7 minutes.
⏱️ 7 min - 7
Reduce the heat to low. Crack the eggs directly into the cooked masala mixture. Using a spatula or wooden spoon, gently scramble the eggs into the mixture. Cook to your desired consistency – soft and mushy, or fully cooked and firm. This is where your instinct comes in!
⏱️ 5 min - 8
Stir in the sliced green chilies at the very end for an extra kick of spice.
⏱️ 1 min - 9
While the bhurji is cooking, prepare the pav. In a separate pan, melt butter (if using) over medium heat. Slice the pav horizontally and toast them in the butter until golden brown and slightly crispy. Alternatively, you can toast them without butter.
⏱️ 3 min - 10
Serve the hot Egg Bhurji immediately with the toasted pav.
⏱️ 1 min