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Simplified Egg Bhurji

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5 from 1 review

  • Author: Sarah Khanna
  • Total Time: 10 minutes
  • Yield: 2 1x


A simple egg bhurji breaks children into Indian food without the bold slap-in-your-face flavors.


  • 1 medium onion, diced
  • 2 medium tomatoes, diced
  • 2 tablespoons of ghee or butter
  • 1 handful of frozen peas
  • 1 green chilli, sliced
  • 1 teaspoon of turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • 1/4 cup of milk
  • 4 eggs
  • Salt and pepper to taste
  • Fresh coriander, chopped, to garnish


  1. Slice and dice your onions, chilis and tomatoes.
  2. Add your butter or ghee to a non-stick frying pan and place on medium heat.
  3. Allow the butter or ghee to melt. Don’t let the butter burn or it will discolor the eggs and change the flavor.
  4. Add the onions and tomatoes and allow them a few minutes to sweat.
  5. Add the peas and chili then the turmeric, garam masala and coriander powder.
  6. In a bowl, pour the milk into the eggs and lightly whisk.
  7. Add the egg mixture to the pan and let it sit for around 20 seconds.
  8. Stir the bhurji with a wooden spoon and let it rest for a few seconds before stirring again.
  9. Continue until the eggs are softly set then remove from the heat and garnish with fresh coriander. Serve immediately.
  • Prep Time: 5 mins
  • Cook Time: 5 mins
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