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Close up of a plate of Egg Bhurji piled on top of a piece of toast.

15-Minute Egg Bhurji (Anda Bhurji)

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Egg Bhurji aka Khageena. A Pakistani/North Indian take on scrambled eggs. This recipe is precise yet adaptable, balanced in seasoning, and addictive in texture. Perfect for a simple but elevated breakfast or brunch. Tested to perfection!
Course Breakfast, brunch
Cuisine Indian, Pakistani
Diet Halal, Vegetarian
Keyword anda bhurji, egg bhurji, khageena
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 3
Calories 236
Author Izzah Cheema

Equipment

  • Nonstick Skillet

Ingredients

  • 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
  • 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
US Customary - Metric

Instructions

  • 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.
    Crack eggs into a bowl, whisk them and then add cilantro and whisk to make Egg Bhurji.
  • 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.
    Sautéed onions in a skillet with a rubber spatula.
  • 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.
    Sautéed onions, green chili and garlic in a skillet with a rubber spatula.
  • 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.
  • Increase the heat to medium-high. Add the tomato and sauté for a minute, until softened.
    Sautéed onions, garlic, green chili, spices and tomato in a skillet with a rubber spatula.
  • 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.
    Pour eggs into sautéed onion mixture. Stir with spatula until cooked to make Egg Bhurji.

Video

Notes

Note 1: Egg Texture
  • If you let the eggs sit for a few seconds, then begin stirring slowly and gently, you’ll get larger, more held together results (ex. omelette or American scrambled eggs).
  • If you stir very often from the start, you'll get smaller, finer curds, like that of keema. (I believe this way is more traditional as Bhurji that's meant to be eaten with roti/paratha, but it varies from family to family.)

Nutrition

Calories: 236kcal | Carbohydrates: 7g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 671mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg