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Burjee (Indian Spiced Scrambled Egg)

-Serves 4

Egg Burjee is India's version of scrambled eggs - fresh eggs, onions, juicy tomatoes, golden turmeric and spices come together every night feeding factory workers at many a hawker stalls in India. Don't skip fresh bird's eye chiles in this dish and serve this spicy treat at breakfast, lunch or dinner with some toasted sourdough or chapatis.

Image by Luisa Brimble
Ingredients for Burjee

  • 6 large eggs

  • 1/2 teaspoon salt

  • 1/4 teaspoon turmeric 

  • 1/4 teaspoon red chilli powder 

  • ​2-3 tablespoons vegetable oil

  • 1/2 medium red onion, finely chopped

  • 1 large tomato, cubed

  • 1-2 bird's eye chilies, finely chopped

  • 1/4 cup cilantro, roughly chopped

  • sourdough loaf, sliced and toasted

Recipes

1. Season 6 eggs with salt, turmeric powder and red chilli powder.
2. Heat a wok over medium flame; add oil. Next, add chopped onion, and stir fry until soft (3-4 mins).
3. Add chopped chilli and diced tomato, stir-fry for a few minutes until tomatoes are pulpy. Add egg mixture and stir for 3-4 minutes or until fully cooked. Add chopped cilantro, stir well and serve hot with toasted sour dough.

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