By Rajlakshmi
January 3, 2026
Egg bhurji for breakfast is a common diet for the people living in the parts of Northern and Western India. The recipe may vary from region to region, but the scrambled eggs, cooked with Indian spices, onions and tomatoes, remain constant almost everywhere.
4 Eggs 4 tbsp oil 3 medium-sized chopped onions 1 chopped tomato ½ tsp cumin Seeds 1 chopped green chilli 1 tsp coriander powder 1 tsp red chilli powder ½ tsp black pepper powder ½ tsp roasted cumin powder ½ tsp turmeric powder ½ tsp garam masala powder Salt to taste A fistful of coriander leaves
Heat oil in a pan. Add cumin seeds and let it get tempered
Add onions, cook them for a minute and add green chilli, cook for another 1 minute.
Now add tomatoes to the pan and let it get mushy and soft.
Add all the spices and let them set along with the onion and tomatoes by cooking for a minute.
Now add the eggs and keep stirring them till the eggs ooze out all the moisture and dry.
The easy and delicious bhurji is ready to be served with pav or chapatis.
Store egg bhurji in the refrigerator for one to two hours. It keeps for up to 24 hours, and if properly refrigerated, up to 36 hours.