Bold, spicy, and ready in under 15 minutes—Egg Bhurji, also known as Indian-style scrambled eggs, is a go-to comfort meal that never gets old. It’s packed with onions, tomatoes, green chilies, and warming spices that turn everyday eggs into something big on flavor.
I started making Egg Bhurji on nights when dinner needed to be fast and filling. One pan, a few pantry staples, and some eggs—suddenly I had something that tasted like it came from a roadside dhaba. Serve it with toast, roti, or a scoop of rice, and it hits just right.
Why Egg Bhurji Is Always a Win
It’s not just scrambled eggs—it’s eggs with attitude.
- Fast and flavorful – Comes together in 15 minutes with basic ingredients.
- No fancy gear – One pan, a spatula, and done.
- Fills you up – Hearty enough for any meal of the day.
- Great with bread or rice – Serve it however you like.
Whether you’re cooking for one or feeding a crew, this dish delivers every time.
What You’ll Need to Make Egg Bhurji
Everything is simple and easy to find.
- Eggs – The base. 3–4 is plenty for two servings.
- Onion – Finely chopped, sautéed until golden.
- Tomato – Adds tang and richness.
- Green Chilies – For heat and aroma.
- Garlic & Ginger – Fresh or paste for that classic depth.
- Cumin Seeds – For a warm, earthy base.
- Turmeric & Red Chili Powder – Bring color and heat.
- Salt – Always season.
- Oil or Ghee – For cooking the masala.
- Fresh Cilantro – For garnish.
These ingredients come together fast, and each one plays a role in building flavor.
How to Make Egg Bhurji – Step-by-Step
Quick steps, huge flavor.
- Sauté the Base – Heat oil or ghee in a skillet. Add cumin seeds and let them sizzle. Then add chopped onions and cook until golden brown.
- Build the Masala – Stir in ginger, garlic, and green chilies. Sauté for a minute. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften and the oil starts to separate.
- Add and Scramble Eggs – Crack eggs directly into the pan and stir slowly, scraping from the sides. Cook over medium-low heat until just set—soft and fluffy.
- Finish – Turn off the heat when eggs are still moist. Top with chopped cilantro and a squeeze of lemon juice if you like.
Serve hot with toasted bread, pav, roti, or rice. It’s fast, filling, and has real depth.
Best Ways to Serve Egg Bhurji
No wrong answers here—pair it with what you’ve got.
| Serving Option | Why It Works |
|---|---|
| Toasted Bread or Pav | Soaks up the masala and adds crunch. |
| Chapati or Roti | Traditional and easy to scoop. |
| Plain Rice | Great when you want something soft and filling. |
| Stuffed in a Wrap | Makes a quick on-the-go meal. |
| On Toast with Cheese | A fusion take that works surprisingly well. |
| With Dosa or Idli | South-meets-North India breakfast. |
| Topped with Yogurt | Cools the spice and adds creaminess. |
It’s super versatile and works for breakfast, lunch, or dinner.
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How to Store and Reheat Egg Bhurji
It’s best fresh, but you can prep it ahead.
To store: Let it cool completely. Transfer to an airtight container and refrigerate for up to 2 days.
To reheat: Microwave or warm in a skillet over low heat. Add a splash of water or oil to refresh it if it looks dry.
Frequently Asked Questions
1. Can I make it without green chilies?
Yes—just increase or reduce chili powder to taste.
2. What’s the difference between Egg Bhurji and scrambled eggs?
Bhurji is cooked with onions, tomatoes, spices, and chilies. It’s more flavorful and often spicier.
3. Can I add other vegetables?
Definitely. Bell peppers, peas, or mushrooms work well. Just sauté them with the onions.
4. Can I prep the masala in advance?
Yes! You can make the onion-tomato base ahead and just add eggs when ready to eat.
5. Is this gluten-free?
Yes. Just serve it with gluten-free bread or rice.
This Egg Bhurji is quick, packed with flavor, and totally customizable. Whether you’re looking for a hearty breakfast or a fast dinner, it’s got you covered.
Egg Bhurji (Indian Scrambled Eggs)
Equipment
- Skillet or kadai For cooking the bhurji
- Spatula For scrambling the eggs
Ingredients
- 4 large eggs
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1 green chili slit or chopped
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt or to taste
- fresh cilantro chopped, for garnish
Instructions
- Heat oil or ghee in a skillet. Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden. Stir in ginger garlic paste and green chili. Cook for 1 minute.
- Add chopped tomato, turmeric, red chili powder, and salt. Cook until the tomatoes soften and oil begins to separate.
- Crack in the eggs. Stir constantly to scramble them and mix with the masala. Cook until just set.
- Turn off the heat and garnish with fresh cilantro. Serve hot with roti, bread, or rice.
Notes
- For a richer version, stir in a small knob of butter at the end.
- Use 1–2 additional eggs for a more filling meal.
- Adjust spice level by skipping green chili or reducing red chili powder.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!