Spicy Scrambled Eggs ~ Ande Bhurji

These spicy scrambled eggs, made with eggs, fresh green chiles, onions, tomatoes, and cumin, make for an unexpected and satiating stand-in for any time of the day.

A skillet filled with spicy scrambled eggs with a wooden spoon inside.

If you’re the sort who likes things spicy, even very first thing in the morning, then this spicy scrambled eggs recipe is for you. Depending on just how hot you want your eggs, you can choose from any of several chile peppers, and even opt to keep the seeds in if desired. What can we say? Some like it spicy.–Renee Schettler

Spicy Scrambled Eggs | Ande Bhurji

  • Quick Glance
  • (2)
  • 25 M
  • 30 M
  • Serves 2
5/5 - 2 reviews
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Ingredients


Directions

Heat the oil in a large skillet over medium to medium-high heat and cook the onions, stirring often, until softened and golden, about 10 minutes.

Add the chiles and black pepper and cook, stirring, for 2 minutes.

Stir in the tomatoes and cook, uncovered, until the tomatoes have softened and reduced to a jammy consistency and the tomato juices have evaporated, 5 to 10 minutes more.

Meanwhile, beat the eggs in a bowl with the salt. When the tomatoes are softened and jammy, lower the heat under the skillet slightly and add the beaten eggs. Cook, without stirring, until the bottom of the eggs are set, 2 to 3 minutes.

Using a spatula, gently lift and flip a portion of the egg mixture. Continue cooking and folding or stirring the eggs once or twice more until the eggs are almost set, 5 to 10 minutes more. At some point during the cooking, sprinkle the cumin over the eggs and gently fold it through.

Remove from the heat and sprinkle with the cilantro. Serve with warm parathas, if desired. Originally published March 30, 2014.

Print RecipeBuy the Rick Stein's India cookbook

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Recipe Testers' Reviews

These were a nice change for breakfast and a fairly easy preparation. I was concerned that it would pack a bit of heat since the recipe calls for including the seeds of the chile but I was pleasantly surprised by the mild heat it created. I used a jalapeno, so a different chile choice could definitely make it spicier. The cumin seeds and fresh cilantro brightened the flavor of the dish. Nice change of pace when you have a few extra minutes for some chopping in the morning.

I was cooking for one so I cut the recipe in half..

You will not find this for breakfast in a regular Indian restaurant, but this would be a staple in all the wayside diners called Dhaba all over the northern part of India. It is also a staple in many homes for Sunday brunch. It certainly was in ours.

I used 2 smaliish red onions, 3 fresh Thai green chilies, and served it with homemade parathas.

Once all the veggies were cooked well, i added the eggs and followed the directions for the eggs. It was a very tasty unde ki bhurjee.

I usually like to add a pinch of garam masala to my eggs.

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Comments

  1. Hi David…the spicy scrambled eggs look so delicious!! I’m missing home now. Good to see someone try out Indian food and liking it! Just a small correction: It is not Bhujia. It is Bhurji. Anda(egg) Bhurji or Ande(eggs) Bhurji. Bhujia is a crispy snack prepared using gram flour! I hope you don’t mind the correction.

    1. Priya, we so appreciate the correction! Apologies galore for not fact-checking the spelling as it was in the book. We’ve corrected it in the recipe above. And yes, these are ridiculously delicious, hope you try them!

  2. Anda or Egg Burji tastes great with Pau (Indian bread) and is an easy to find dish in many roadside dhabas in India. I’ve enjoyed Egg Burji best on cold mountain roads in the North. One variation is Paneer Burji, made with Paneer or cottage cheese. Simply curdle boiling milk with juice of one lime. Strain the cottage cheese, and let it drain out the whey for a few minutes. Use in place of egg in Burji. Great dish for breakfast, lunch or dinner!

  3. Delish, delish – I tend to like this a little “soupy” i.e. not letting the eggs set up too much. Tip: use the large hole side of a box grater to break down the tomatoes and remove most of the skin in one go. This’ll help the juices evaporate faster.

    Interesting – this combination of eggs and tomatoes must be universal. I have Greek, Chinese, and Mexican recipes that are all pretty similar!

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