Scrambled Indian Breakfast Eggs (anda Bhurji)
By Shubhra Ramineni
Scrambled Indian Breakfast Eggs (anda Bhurji)
By Shubhra Ramineni
Yield/Serves:
3 to 4
Prep time: 5 minutes
Cook time: 15 minutes
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 1 tomato, diced
- 1 fresh finger-length green chili pepper, sliced into thin circles
- 2 pinches of ground turmeric
- ¼ teaspoon ground red pepper (cayenne)
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 large eggs
1. Pour the oil into a medium nonstick skillet and place over medium heat. When the oil is heated, add the onion.
Sauté for about 3 minutes or until the onion is translucent. Stir frequently.
2. Add the tomato. Cook for about 5 minutes or until the tomato pieces become soft. Stir frequently.
3. Add the green chili pepper, turmeric, red pepper, salt and black pepper. Stir to combine.
4. Quickly crack open each egg into the skillet and scramble by stirring. Cook for about 5 minutes or until the eggs are opaque. Stir frequently so the eggs will break apart into small pieces.Enjoy now or let cool to room temperature and refrigerate for later
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Recipe by Shubhra Ramineni from her cookbook “Entice with Spice: Easy and Quick Indian Recipes for Beginners"