Street Style Egg Bhurji Recipe,popular street food dish in India,This recipe captures the essence of the vibrant street flavors.

Street Style Egg Bhurji Recipe

Egg Bhurji, also known as Indian-style scrambled eggs, is a popular street food dish in India. It’s quick, flavorful, and perfect for breakfast, lunch, or dinner. This recipe captures the essence of the vibrant street flavors. 

Ingredients

• 6 eggs
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 2 onions, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/4 cup fresh cilantro, chopped
• Lemon wedges (for serving)

Instructions

1. Prepare the Eggs:

   • Crack the eggs into a bowl and whisk them until well beaten. Set aside.

2. Cook the Onions and Chilies:

   • Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
   • Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.

3. Add Aromatics and Tomatoes:

   • Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
   • Add the finely chopped tomatoes and cook until they become soft and mushy.

4. Add Spices:

   • Mix in turmeric powder, red chili powder, and salt. Cook for another 2 minutes.

5. Cook the Eggs:

   • Pour the beaten eggs into the pan. Stir continuously, scrambling the eggs and mixing them with the spiced onion-tomato mixture.
   • Cook until the eggs are fully cooked but still soft and slightly creamy.

6. Finish the Dish:

   • Stir in garam masala and chopped fresh cilantro.
   • Remove from heat and serve hot.

7. Serve:

   • Serve the egg bhurji with lemon wedges on the side. It pairs well with toasted bread, pav (Indian bread rolls), or as a filling for wraps and sandwiches.

Enjoy this flavorful and spicy street-style egg bhurji, a versatile dish that's perfect for any time of the day!

Instructions

• Heat ghee in a large frying pan.
• Add the ginger, garlic and green chilies and stir fry for half a minute.
• Add the chopped onions and fry till translucent.
• Next add the tomatoes, turmeric powder, chili powder, kitchen king masala and salt and fry for a couple of minutes till the tomatoes break down slightly. Add mushrooms and stir fry for a couple of minutes.
• Add the lightly whisked eggs and cook on medium heat, whisking to mix them well with the masala till they are cooked.
• For a soft bhurji, cook the eggs until just set. If you like a well cooked bhurji, cook the eggs on low heat a little longer.
• Add the butter and cheese, mix through and take off heat.
• Garnish with finely chopped fresh coriander and enjoy hot on toasted bread or between buttered pav buns or with paranthas.

Notes

1. Variations: You can add bell peppers, green peas or mushrooms to this recipe as well! I like mine simple. Just add the vegetables to saute with onions and tomato.
2. Adjust spice according to your taste by changing the quantity of the green chilli and red chilli powder. 
3. Make and serve fresh as eggs left to sit out or stored for later tends to get rubbery. 

Nutrition

Calories: 238kcal | Carbohydrates: 9g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 227mg | Sodium: 874mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1046IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 2mg