15-Minute Egg Bhurji (Anda Bhurji)

Ingredients

• 4 largeeggs
• 1 tbsp, plus more for garnishfinely chopped coriander
• 3/4 tsp, dividedkosher salt
• 3 tbspneutral oil, such as grapeseed
• 1 largeyellow onion, diced
• 3 clovesgarlic, finely chopped or crushed
• 1/2Serrano or jalapeño pepper, chopped or sliced
• 1/4–1/2 tspred chilli powder or cayenne
• 1/2 tspground coriander
• 1/4 tspground cumin
• 1/4 tspblack pepper
• 1/4 tspground turmeric
• 1/2 smallvine or Roma tomato, finely chopped

Instructions

1. 1

   Whisk the eggs

   Crack the eggs into a medium bowl and whisk until uniform. Add 1 tbsp coriander and 1/2 tsp salt, then whisk to combine.

2. 2

   Cook the onion

   Heat the oil in a medium non-stick pan over medium-high heat. When hot, add the onion and cook for 5 minutes, until soft and translucent.

3. 3

   Add garlic and chilli

   Add the garlic, green chilli and remaining 1/4 tsp salt. Cook for a further 2 minutes, until some onion edges begin to turn golden; there is no need to brown the onion.

4. 4

   Bloom the spices

   Turn the heat down to low. Add the red chilli, ground coriander, ground cumin, black pepper and turmeric, then stir for 1 minute.

5. 5

   Soften the tomato

   Raise the heat to medium-high. Add the tomato and cook for 1 minute, until softened.

6. 6

   Scramble the eggs

   Pour the whisked eggs into the pan. Stir constantly for about 2 minutes, until set but still glossy. Turn off the heat and add more coriander for garnish, if desired. Serve straight away with bread, paratha or roti.

What is egg bhurji?

Egg bhurji, also called anda bhurji or khageena, is a South Asian dish of scrambled eggs cooked with aromatics and spices. It is associated with both North Indian and Pakistani cooking, and is often served as a quick meal with flatbread.

This version builds flavour in stages: onion softens first, spices briefly bloom in the pan, and tomato adds a little freshness before the eggs go in. The eggs are stirred only until just set, keeping the finished dish tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 236 calories, 8g protein, 7g carbs, 20g fat.

The eggs provide most of the protein, while the onion and tomato contribute some carbohydrate. Most of the fat comes from the eggs and 3 tbsp of oil; serve the bhurji with a modest portion of roti or bread and add fresh vegetables on the side for a more rounded plate.

Get the eggs ready

Even mixture: Whisk the eggs until the whites and yolks are fully combined so they cook evenly. Stirring in the coriander and part of the salt at this point distributes their flavour through the eggs.

Salt choice: The recipe specifies kosher salt. If using finer sea salt or table salt instead, use less, as directed in the ingredient note.

Build flavour in the pan

Soft onion: Give the diced onion the full 5 minutes over medium-high heat to turn soft and translucent. The pieces do not need to be very small; they bring a gentle sweetness and texture.

Brief spice stage: Lower the heat before adding the ground spices and stir for 1 minute. Keeping them moving helps them release their aroma without letting them scorch.

Choose your heat

Fresh chilli: Remove the seeds from the Serrano or jalapeño for a milder result, or use up to one whole pepper for more heat. The amount of red chilli powder or cayenne can also be adjusted within the stated range.

Balanced seasoning: The combination of chilli, coriander, cumin, black pepper and turmeric gives the eggs their savoury, warming character. Keep the listed proportions for a balanced starting point, then adjust the chilli to suit your taste.

Watch the texture

Tomato cue: Cook the chopped tomato for about 1 minute, just until softened. This keeps it from dominating the pan before the eggs are added.

Glossy eggs: Stir constantly for about 2 minutes and stop when the eggs are set but still glossy. They will continue to cook briefly from the warmth of the pan, so avoid waiting until they look dry.

Serve it straight away

Timing: The whole method takes 15 minutes, so have the eggs whisked and the ingredients ready before you start cooking. The final egg stage is quick and is best watched closely.

On the side: Serve immediately with bread, paratha or roti, as suggested in the method. The flatbread makes it easy to scoop up the soft eggs and spiced onion.

Recipe notes & tips

• Dice the onion ahead of time, but keep the pieces large enough to retain some texture.
• Deseed the green chilli if you prefer a milder bhurji.
• Lower the heat before adding the ground spices so they do not scorch.
• Keep stirring once the eggs enter the pan for an even, soft scramble.
• Take the pan off the heat while the eggs are still glossy.
• Garnish with the reserved coriander just before serving.

Variations

• Milder chilli: Deseed the Serrano or jalapeño and use the lower amount of red chilli powder.
• Hotter bhurji: Use up to one whole green chilli and choose the higher amount of red chilli powder.
• Different oil: Use another neutral oil in place of grapeseed oil.
• More coriander: Add extra chopped coriander as a fresh garnish.
• Flatbread pairing: Serve with paratha or roti instead of another type of bread.

Common mistakes to avoid

• Browning the onion too far: Cook until soft and translucent, with only a few golden edges.
• Scorching the spices: Reduce the heat to low and stir them for just 1 minute.
• Overcooking the tomato: Give it about 1 minute, stopping once it has softened.
• Dry scrambled eggs: Stir constantly and turn off the heat when they are set but still glossy.
• Overdoing the salt: Use less if substituting fine sea salt or table salt for kosher salt.

How to store

For the best texture, serve the bhurji straight away. If there are leftovers, refrigerate them in a covered container and reheat gently in a pan until hot; avoid prolonged heating, which can make the eggs dry.

Frequently asked questions