Masala Scrambled Eggs (Egg Bhurji)

Spice up your breakfast with these tasty masala scrambled eggs! Fluffy scrambled eggs are elevated with garam masala, turmeric and veggies.

Course Breakfast

Cuisine Indian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 188kcal

Author Shivani Raja

Heat the oil in a non-stick pan over medium heat.
Once the oil is hot, add the chopped spring onions and saute until they are slightly browned.
Add the turmeric and garam masala to the spring onions, and cook out until the masala smells good. This should take 2-3 minutes.
Add the chopped tomatoes and diced green chili to the pan and cook until the tomatoes are soft and mushy.
Meanwhile, crack the eggs into a mixing bowl and beat them until the yolks and whites are well combined. Season with salt and pepper, to taste.
Lower the heat of the frying pan and pour in the beaten egg mixture.
Using a spatula, scramble the eggs until they are just cooked through and fluffy. If you prefer firmer scrambled eggs, feel free to cook them longer.
Garnish the masala eggs with chopped spring onion or fresh coriander leaves.
Serve with hot buttery toast or flaky paratha, and a hot cup of masala chai.

You can store leftover masala eggs in an airtight container in the fridge for up to 2 days. Reheat in the microwave or stovetop and ensure it is piping hot before serving.
Optional additions: diced peppers, mushrooms, spinach, grated cheddar cheese.