Recipes Breakfast + Brunch Eggs Egg Bhurji (Spiced Indian Scrambled Eggs) 5.0 (1) 1 Review Take just a few extra minutes, and plain scrambled eggs are transformed into this vibrant eggs bhurji (also spelled "bhurjee") breakfast, flavored with onions, chiles, ginger, tomatoes, and spices. A squeeze of lemon juice and a sprinkling of cilantro add a final dose of brightness. It's delicious enjoyed with roti or paratha, or served with toast. By Maneet Chauhan Maneet Chauhan Instagram Maneet Chauhan is an Indian American chef, television personality, restaurateur, and cookbook author. She has served as the executive chef of Morph Hospitality Group restaurants in Chicago, Nashville, and New York, and is a judge on the Food Network's Chopped. Food & Wine's Editorial Guidelines Published on May 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Rachel Vanni / Food Styling by Judy Haubert Active Time: 20 mins Total Time: 20 mins Servings: 2 Ingredients 2 tablespoons ghee or butter ½ cup chopped onion 2 teaspoons 1finely chopped green chile 1 teaspoon grated peeled fresh ginger 1 teaspoon finely chopped garlic ½ cup chopped tomatoes 1 teaspoon ground coriander ½ teaspoon ground turmeric powder ½ teaspoon garam masala ½ teaspoon kashmiri chile powder or other red chile powder Kosher salt to taste 4 large eggs, lightly beaten 1 teaspoon fresh lemon juice 2 tablespoons chopped fresh cilantro, for serving Directions In a medium skillet, heat the ghee over medium. Add the onion, chile, ginger, and garlic and cook, stirring often, until the onions are translucent, about 4 minutes. Add the tomatoes and spices and cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes. Add the eggs. Stir until the eggs are softly scrambled, about 2 minutes. Stir in the lemon juice and serve right away, garnished with the chopped cilantro. Rate it Print