Egg bhurji en 15 minutes (anda bhurji)

Ingrédients

• 4 large eggs (preferably organic, pasture-raised – quality eggs are key!)
• 1 tbsp finely chopped cilantro (plus more for garnish)
• 3/4 tsp kosher salt (divided - use less for sea salt/table salt)
• 3 tbsp neutral oil (I use grapeseed)
• 1 large yellow onion (diced (don’t need to chop too finely as their texture and lightly sweet taste work well here))
• 3 garlic cloves (finely chopped or crushed using a mortar & pestle)
• 1/2 Serrano or Jalapeno pepper (chopped or sliced - deseed for less heat, use up to 1 for a stronger kick)
• 1/4-1/2 tsp red chili powder or cayenne
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1/4 tsp black pepper
• 1/4 tsp turmeric powder
• 1/2 small vine or Roma tomato (finely chopped)

Préparation

1. 1

   Whisk eggs.: Crack the eggs in a medium bowl and whisk until uniform. Add the cilantro and ½ tsp of the salt and whisk again to combine.

2. 2

   Sauté onions.: Heat oil in a medium nonstick pan over medium-high heat. Once hot, add the onion and sauté for 5 minutes, until soft and translucent.

3. 3

   Add garlic, green chili and salt to onions.: Add garlic, green chili, and remaining ¼ tsp salt. Continue to sauté for another 2 minutes, until the onions start to turn golden on some edges. No need to brown the onions.

4. 4

   Add spices.: Reduce the heat to low. Add the spices (red chili, coriander powder, cumin powder, black pepper, and turmeric) and stir for 1 minute to allow them to bloom.

5. 5

   Add tomato.: Increase the heat to medium-high. Add the tomato and sauté for a minute, until softened.

6. 6

   Add whisked eggs.: Pour the whisked eggs into the onions. Stir constantly until set but still glossy, about 2 minutes (Note 1). Turn off the heat and garnish with more cilantro, if desired. Serve immediately with any type of bread, paratha, or roti.