Egg Bhurji (Spiced Indian Scrambled Eggs)


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.

Egg Bhurji over toast
Photo: Photo by Rachel Vanni / Food Styling by Judy Haubert
Active Time:
20 mins
Total Time:
20 mins


  • 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


  1. 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.

  2. 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.

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