Egg Bhurji

2 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 eggs (large)
• 1 onion (small, finely chopped)
• 1 to mato (medium, finely chopped)
• ½ red bell pepper or ¼ of a big pepper (chopped)
• 1 green chili (finely chopped)
• ½ inch ginger (finely chopped)
• 1 tablespoon ghee [or butter]
• 2 tablespoons green peas
• ½ teaspoon pav bhaji masala (some more to sprinkle or use garam masala instead)
• coriander leaves (chopped, for garnishing)
• chaat masala (to sprinkle)
• salt (to taste)

Method

1. In a bowl break two eggs and whisk them using a fork. Set aside.
2. Heat 1 tablespoon of ghee or butter in a pan on medium heat. Once hot, add cumin seeds and let them crackle.
3. Once the seeds crackle, add chopped ginger and chopped green chili. Saute for 1 minute or till ginger turns light golden brown in color.
4. Now add the chopped onions and saute for 2 minutes.
5. Add red pepper (or green pepper) and saute for 1 minute.
6. Add chopped tomatoes and cook for 2 minutes.
7. Now add pav bhaji masala (or garam masala), salt and mix. Cook for a minute.
8. Add green peas and cook for 1 minute.
9. Add the whisked eggs to the pan.
10. Keep stirring and cooking till the eggs look well done. I cooked for 5 minutes after adding the eggs because I like my eggs well done, if you don't cook them for less amount of time.
11. Add coriander leaves and mix.
12. Sprinkle some pav bhaji masala (or garam masala), chaat masala and serve hot with bread or paratha!