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.
Spicy Scrambled Eggs | Ande Bhurji
- Quick Glance
- 25 M
- 30 M
- Serves 2
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.
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.