Breakfast · Maharashtra

Egg Bhurji

Mumbai street-cart scrambled eggs cooked in butter with onion, tomato and green chilli, scooped up with soft pav.

Prep 5 min · Cook 12 min · Total 17 min · Serves 2

Ingredients

Bhurji

• 4 Eggs
• 1 tbsp Butter
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 2 Green chillies, finely chopped
• ¼ tsp Turmeric
• ½ tsp Red chilli powder
• ½ tsp Garam masala
• ½ tsp Salt
• 2 tbsp Coriander leaves, chopped

To serve

• 4 Pav or slices of bread

Method

1. Soften the onion. Melt the butter in a frying pan over medium heat and cook the onion and green chillies until soft and just turning golden.
2. Cook the masala. Add the tomato, turmeric, chilli powder, garam masala and salt. Cook, mashing with the spoon, until the tomato breaks down and the butter shows at the edges.
3. Scramble. Crack the eggs straight into the pan. Leave them for 20 seconds, then stir and break them up. Take the pan off the heat while they still look slightly wet; they finish cooking on the way to the plate.
4. Serve. Stir in the coriander. Warm the pav in the same pan for a minute and eat straight away. Leftover bhurji keeps a day in the fridge and makes a good sandwich filling.

Tips

Low heat and pulling the pan off early is the difference between soft bhurji and rubbery eggs. If in doubt, take it off sooner.