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Egg bhurji recipe
Egg bhurji recipe that everyone in the family would be in its favor. This Indian scrambled egg is one of my family's top choice weekend breakfast recipe.
Course
Dinner, Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Servings
2
servings
Calories
214
kcal
Author
Sujatha Muralidhar
Ingredients
1
tablespoon
vegetable oil
½
cup
onion
finely chopped
½
cup
tomato
finely chopped
½
teaspoon
red chili powder
¼
teaspoon
coriander powder
¼
teaspoon
turmeric powder
1
cup
water
1
tsp
salt
4
eggs
1
tablespoon
cilantro
Instructions
Over medium heat, in a pan add one tablespoon of vegetable oil and chopped onion.
Saute until the onion becomes pink and tender.
Then add chopped tomato. And cook until tomato becomes mushy.
Now add red chili powder, coriander powder, and turmeric powder.
Saute for couple of seconds without burning the spices.
Add water and salt.
Bring it to boil. And cook until the gravy thickens.
Crack open and add eggs.
Cook until the masala is combined well with the scrambled eggs.
Garnish with chopped cilantro and serve hot.
Notes
Add salt while cooking onion and tomato for silky and rich gravy.
But accordingly adjust the salt while adding finally.
Nutrition
Calories:
214
kcal
|
Carbohydrates:
6
g
|
Protein:
12
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Cholesterol:
327
mg
|
Sodium:
1306
mg
|
Potassium:
268
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
934
IU
|
Vitamin C:
8
mg
|
Calcium:
58
mg
|
Iron:
2
mg