- 1 tablespoon neutral cooking oil, such as canola
- ½ teaspoon brown or yellow mustard seeds
- 1 medium yellow onion, diced finely
- 1½-inch piece ginger, peeled and finely chopped
- 1 small green bird’s eye chili, finely sliced
- 1 large tomato, chopped
- ⅛ teaspoon ground turmeric (optional)
- 4 large eggs, lightly beaten
- Small handful fresh cilantro, to garnish
- Salt and pepper, to taste
- Heat the oil in a skillet and add the mustard seeds. When the seeds start to splutter, about 30 seconds, add the onion. Sauté for 3 to 4 minutes, until just beginning to soften.
- Add the ginger and green chili to the onion. Sauté for about 30 seconds, then add the chopped tomato and turmeric (if using). Cook together for 2 to 3 minutes, until the tomato is just beginning to break down. Turn down the heat to medium-low.
- Stir the eggs into this mixture. Cook, stirring occasionally, until creamy curds form, similar to scrambled eggs. Stir in the fresh cilantro.
- Season to taste with salt and pepper and serve.
Egg bhurji is usually served with buttered roti as part of a hot breakfast at home, or in fresh “pav,” Indian-style bread rolls, which are usually paired with hot, sweet coffee or tea. There is also a version of these called egg ‘”stumbler” — probably an Indian corruption of “scrambled” — which has small cubes of bread added to the spiced eggs. You can also make this dish with paneer, or Indian-style cottage cheese for a change.