Description
A quick, flavorful, and spicy Indian-style scrambled egg dish served on buttery toast. This recipe comes together in just 15 minutes and offers a perfect balance of heat, creaminess, and aromatic spices.
Ingredients
Scale
- 4 large eggs
- 1 medium onion (finely diced)
- 1 medium tomato (finely diced)
- 2 green chilies (finely chopped)
- 1-inch piece ginger (grated)
- 3 cloves garlic (minced)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons fresh coriander leaves (chopped)
- 1 teaspoon lemon juice (optional)
- 4 slices bread (sourdough or whole wheat)
- 2 tablespoons butter
- 1/2 teaspoon chaat masala (optional)
Instructions
- Dice the onion, tomato, and green chilies. Mince the garlic, grate the ginger, and chop the coriander leaves. Beat the eggs with a pinch of salt and set aside.
- Heat oil or ghee in a non-stick skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds to release their aroma.
- Add the diced onion and cook for 2-3 minutes until translucent and slightly golden. Add ginger, garlic, and green chilies, stirring constantly for 1 minute.
- Add the diced tomatoes and dry spices (turmeric, coriander powder, red chili powder, and salt). Cook for 2-3 minutes until the tomatoes break down and the oil begins to separate from the mixture.
- Reduce heat to low. Pour in the beaten eggs and let them sit for 10 seconds before gently folding with a spatula. Cook until just set but still soft and creamy.
- Remove from heat. Sprinkle with garam masala and fresh coriander leaves. Add lemon juice if using.
- Toast the bread slices until golden and crispy. Rub with a slice of garlic (optional) and spread with butter.
- Spoon the hot bhurji generously over the toast. Sprinkle with chaat masala if desired and serve immediately.
Notes
Do not overcook the eggs; they will continue to cook after being removed from heat. Ensure tomatoes are cooked down until jammy to avoid a watery bhurji. Use fresh spices for the best flavor. For a vegan version, substitute eggs with crumbled firm tofu.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice of toast top
- Calories: 220
- Sugar: 3
- Sodium: 320
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 14
Keywords: Indian breakfast, egg bhurji, spicy eggs, quick breakfast, toast, masala eggs, vegetarian option, high protein