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Indian-Style Scrambled Eggs with Tomatoes and Chilies

Indian-Style Scrambled Eggs with Tomatoes and Chilies

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

The Indian dish called anda bhurji consists of eggs scrambled with spices and aromatics. We include fresh green chilies and tomatoes in this version, and also mix in some garam masala for warm, subtly sweet spiciness. Ghee, a type of clarified butter with rich, nutty notes, adds to the flavor of the eggs, but neutral oil works, too. For a milder version, remove the seeds from the chilies before chopping. In India, bhurji often is sold by street vendors as a late-night snack, piled on a piece of warm naan or rolled in a paratha, but these eggs are good any time of day.

Tip

Don’t forget to seed the tomatoes or their moisture will make the eggs too wet. Also, be sure to use a nonstick skillet or the eggs will stick to the surface.

Ingredients
  • 8

    large eggs

  • 2

    tablespoons ghee or neutral oil

  • ½

    small red onion, thinly sliced

  • 1

    tablespoon finely grated fresh ginger

  • 1-2

    jalapeño chilies, stemmed, halved lengthwise, seeded, and thinly sliced crosswise

  • 2

    ripe medium tomatoes, cored, seeded and roughly chopped

  • 1

    teaspoon garam masala

  • Kosher salt and ground black pepper

  • Chopped fresh cilantro, to serve

Step 1

In a medium bowl, whisk the eggs until well combined.

In a 12-inch nonstick skillet over medium-high, heat the ghee until barely smoking. Add the onion and ginger, then cook, stirring often, until golden brown, about 3 minutes.

Add the jalapeño(s), tomatoes, garam masala and ¼ teaspoon salt; cook, stirring, until fragrant, about 2 minutes.

Step 2

Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they begin to set at the edges and folding the cooked egg onto itself. Cook until just set, 45 to 60 seconds.

Remove the pan from the heat, then taste and season with salt and pepper. Serve sprinkled with cilantro.

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