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This Indian Street Style Egg Bhurji scrambles eggs with a bold masala of onion, tomato, green chilies, and warming spices for a fiery, deeply savory breakfast inspired by Mumbai's bustling street food stalls. Quick to make and endlessly satisfying, it's typically served with pav (soft dinner rolls) or toast.
Per serving
210kcal
Calories
14g
Protein
Prep Time
10 min
Cook Time
12 min
Servings
3 people
Difficulty
easy
7g
Carbs
15g
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the finely chopped onion and cook for 3-4 minutes until softened and lightly golden.
Stir in the ginger-garlic paste and green chilies, cooking for 1 minute until fragrant.
Add the chopped tomato, turmeric, red chili powder, and salt, and cook for 4-5 minutes, mashing the tomato slightly, until the mixture turns soft and slightly saucy.
Crack the eggs directly into the pan and immediately begin scrambling with a spatula, breaking them up and mixing thoroughly into the masala.
Cook for 2-3 minutes, stirring frequently, until the eggs are fully scrambled and cooked through but still moist.
Stir in the garam masala and most of the chopped coriander leaves, then remove from the heat.
Garnish with the remaining coriander and serve hot with pav, toast, or roti.
Cook the Masala Fully Before Adding Eggs: Letting the onion, tomato, and spices cook down into a soft, fragrant base first is what gives egg bhurji its deep, savory flavor - don't rush this step. Scramble Quickly Once Eggs Are Added: Eggs cook fast, so have your spatula ready and stir continuously once they hit the pan to get an evenly scrambled texture without overcooking. Adjust Spice to Your Liking: Street-style bhurji is often quite spicy - reduce the green chilies and red chili powder for a milder version if preferred.
It's most commonly served with pav, a soft dinner roll popular in Mumbai street food, but it also pairs well with toast, roti, or plain rice.
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