Egg Bhurji




2 servings


  • 1 tablespoon neutral cooking oil, such as canola
  • ½ teaspoon brown or yellow mustard seeds
  • medium yellow onion, diced finely
  • -inch piece ginger, peeled and finely chopped
  • small green bird’s eye chili, finely sliced
  • large tomato, chopped
  • ⅛ teaspoon ground turmeric (optional)
  • large eggs, lightly beaten
  • Small handful fresh cilantro, to garnish
  • Salt and pepper, to taste


  1. 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.
  2. 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.
  3. Stir the eggs into this mixture. Cook, stirring occasionally, until creamy curds form, similar to scrambled eggs. Stir in the fresh cilantro.
  4. 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.