Egg burji often sees our breakfast table on the weekends, especially if my lunch is going to be late or we are going out shopping. This is one of the easiest recipes and was passed down to me by my dear friend Simi Reji, my husband’s friend’s wife. Several years back, they had stayed over at our place while we were in Portsmouth; some six years or so ago when I didn’t blog and I didn’t really cook great. Wondering what to make for breakfast that day, she told me there is an easy recipe that could be made with very little ingredients and in no time. That was when I was introduced to this humble recipe and I have been making this on a regular basis ever since. They are in America now, but I remember her every time I prepare bhurji.
There are several versions of egg burji, but this is how I prepare, how we like it. This is a straight forward recipe, quite easy to make and a versatile one. You can modify the recipe to your liking and throw in cooked vegetables if you fancy. You can also add little bit of ginger along with onions. Below given is my usual recipe that I make again and again without any modification. I sometimes opt out capsicum if it is not available and adjust the heat in the bhurji depending on the chilli I use. Reduce the chilli powder if you are going to use hot green chilli. As I use mild chilli powder, I add quite a bit of it. You can play around with the recipe; however, it will taste great.
Egg Bhurji/Burji (Spiced up Indian Scrambled Egg)
Ready in 20 minutes
4-6 large eggs, lightly beaten with a tsp or two of water **
1-2 tbsp oil, coconut oil or vegetable oil
1 large onion, 130g, finely chopped
6-8 curry leaves, finely chopped
1 medium tomato, 120g, finely chopped
¼ piece of green capsicum finely chopped
1-2 green chilli
1-1 ½ tsp mild red chilli powder
½ tsp turmeric powder
a pinch of garam masala
2 tbsp chopped coriander leaves.
1. Heat a medium size non-stick pan to moderate heat and add oil.
2. When hot, throw in chopped onions and salt sauté until it is soft.
3. Add in the chopped curry leaves and green chilli if adding and sauté for a minute.
4. Add tomato and cook it covered until soft.
5. Add in the chopped capsicum and sauté for a minute.
6. Add in chilli powder and turmeric and cook on medium heat until the spices are cooked, for a minute or two.
7. Add the beaten egg and let it cook for 30 seconds or so until it starts cooking. Keep stirring, scrambling the egg until it is cooked to preferred consistency. Add a good pinch of garam masala on top and add coriander leaves and mix well.
Serve hot with Toasted bread.
I add water while whisking eggs to prevent the burji going really dry. By adding water, you get burji that is slightly wet or not rubbery. But you can opt it out if you like your bhurji to be really dry.