Name: Egg Bhurji (Indian Scrambled Eggs)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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)

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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.

A photograph of a vibrant egg bhurji served in a shallow white ceramic bowl, presented from a direct top-down perspective. The spiced scrambled eggs are a rich golden yellow, generously garnished with freshly chopped cilantro, and the masala subtly shimmers with oil. Beside the bowl rests two slices of buttered toast, their golden-brown surfaces reflecting the soft light, resting on a clean white marble countertop with subtle grey veining. Soft, diffused light illuminates the scene, creating gentle shadows and highlighting the textures of the food and the marble.

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.

Table of contents

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.

A photograph taken from a top-down perspective showcasing the vibrant ingredients for egg bhurji arranged meticulously on a pristine white marble countertop. Several small ceramic bowls hold finely chopped onions, ripe diced tomatoes, sliced green chilies, fragrant ginger garlic paste, cumin seeds, turmeric, red chili powder, and a sprinkle of salt alongside a cluster of fresh eggs. A small bunch of bright green cilantro rests nearby, adding a pop of color to the composition. Soft, diffused natural light illuminates the scene, highlighting the textures of the ingredients and the cool, elegant surface of the marble.

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.

A photograph of egg bhurji being cooked in a well-seasoned cast iron skillet, viewed from a top-down perspective. The dish features a vibrant yellow-orange onion-tomato masala, generously mixed with fluffy scrambled eggs and speckled with bright green chilies and fresh cilantro, with a metal spatula gently stirring the mixture. The skillet rests on a pristine white marble kitchen countertop, reflecting the warm light of a nearby window, and a small bowl of chopped cilantro sits off to the side. Soft natural light illuminates the scene, creating subtle shadows and highlighting the textures of the food and countertop.

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.

A photo of a shallow white ceramic bowl containing egg bhurji. The scrambled egg masala is rich and orange, with spices and vegetables visible within. The egg bhurji is garnished with fresh cilantro, which adds a pop of green. The bowl sits on a white marble countertop. Next to the bowl, there's a slice of buttered toast. The background is clean and simple.

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.

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Egg Bhurji (Indian Scrambled Eggs)

Egg Bhurji is a bold, spiced version of scrambled eggs made with onions, tomatoes, chilies, and Indian spices. It’s fast, flavorful, and perfect with bread, roti, or rice.

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast, Dinner, Lunch

Cuisine Indian

Servings servings

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.

Keyword egg bhurji, indian scrambled eggs, masala eggs

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Carrie Boyd

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!