Eggs are the quintessential go-to when thinking about breakfast. Fried, baked, poached, scrambled, brambled….hambled? Make life easier and do an ande di bhurji.
Not being an egg fanatic I quickly find myself getting bored of the generic over-easy egg. So, eggs with a kick are always welcomed. Ande di bhurji is perfect for such a want! Despite it being a simple egg scramble it packs in a lot of flavor, freshness, and protein. Not to mention breaks up the routine – top it with some Maggi chili sauce and you’re in heaven.
The western world is unique in that there are such a large number of dishes associated with breakfast and no other meal. Meaning, you don’t traditionally think of eggs Benedict when planning out a dinner menu. So, when thinking of breakfast dishes in Indian cuisine, there really aren’t many. There are a few dishes that are breakfast only, such as scrambled eggs, but most dishes are a bit interchangeable between breakfast and lunch. That said, just about anywhere in North India, restaurant or roadside stand you’ll see a desi omelette or a desi scramble being sold.
Incredibly fast to make and so tasty. I like to wrap the ande di bhurji in a fresh parantha or even serve it with a side of French toast. Luckily, at the end of the day this is a recipe for scrambled eggs. There isn’t anything terribly complicated or to be cautious of. It’s just a delicious way to add some earthy and fresh flavors to your scramble. So eat, drink, and make merry.
Love brekki as much as we do? Try these:
Ande di Bhurji
2
servings10
minutes7
minutes17
minutesSoft scrambled eggs cooked with onions, tomatoes, green chili, ginger, and Kashmiri chili powder. This Punjabi egg bhurji is fresh, spicy, and ready in 17 minutes.
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Ingredients
4 large eggs
Salt, to taste
Pepper, to taste
½ tsp Kashmiri chili, powdered
2 tbsp cilantro, chopped finely
Butter, for greasing the pan
¼ cup onion, chopped finely
1 chili pepper, chopped finely
1 tsp ginger, minced
¼ cup tomatoes, chopped finely
Equipment/Specialty Items
OXO 11-Inch Balloon WhiskBalloon Whisk
Directions
- Whisk the eggs until light and fluffy.
- Mix in salt, pepper, chili powder, and cilantro. Set aside.
- In a skillet, melt butter.
- Add the onion and sauté until lightly browned, approximately 2–3 minutes.
- Add the chili and ginger and sauté for 1 minute.
- Add the tomatoes and sauté for 2 minutes.
- Add the egg mixture to the pan.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Cook the eggs to desired consistency. Serve immediately.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 2
- Calories: 193kcal
- Fat: 10.9g
- Saturated Fat: 3.6g
- Cholesterol: 373mg
- Sodium: 344mg
- Potassium: 451mg
- Carbohydrates: 10.1g
- Net Carbs: 7.6g
- Fiber: 2.5g
- Sugar: 6.1g
- Protein: 14.2g
- Vitamin A: 164.1mcg
- Vitamin C: 133.7mg
- Calcium: 72mg
- Iron: 2mg
- Vitamin D: 2mcg
- Vitamin E: 2.5mg
- Vitamin K: 10.1mcg
- Thiamin: 0.1mg
- Riboflavin: 0.6mg
- Niacin: 1.3mg
- Vitamin B6: 0.6mg
- Vitamin B12: 0.9mcg
- Folate: 93.7mcg
- Pantothenic Acid: 1.9mg
- Phosphorus: 238mg
- Magnesium: 31mg
- Zinc: 2mg
- Selenium: 31mcg
- Copper: 0.1mg
- Manganese: 0.2mg
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