Anda Bhurji Eggs


This recipe is delicious eggs. Give it a whirl today! 



3 tbsp neutral oil

1 medium yellow onion, finely chopped 

3 ripe roma tomatoes or equivalent, roughly chopped 

3 cloves garlic, minced

1 inch piece ginger finely minced/grated

1/2-1 jalapeno based on spice preference, minced

Salt, kosher or sea

1 tbsp Pau bhajji masala (can get at Indian grocery, or from me). Can sub garam masala

1/2 tsp coriander powder

1/2 tsp cumin powder

6 eggs

2 tbsp butter 

2 tbsp chopped Cilantro


1. On medium heat, heat oil in a large-ish nonstick pan. Add onions and cook until soft and starting to brown, 7-10 min. Add ginger, garlic, and jalapeno. Saute for another 1-2 minutes until not raw and fragrant. Add the dry spices with 1 tsp salt and coat all the veggies. Cook for 1 min to bloom spices. Then add tomatoes. Mix and cook for 5-10 minutes on med/low-med heat, stirring occasionally, until they start to break down and form a paste/thick sauce. Set aside in a bowl.

2. While tomatoes are cooking down, beat 6 eggs thoroughly in a mixing bowl with another tsp salt. 

3. Once tomatoes are done, melt the butter in the pan with the residual heat, and add the eggs. Cook on low/med heat until desired level of doneness. I prefer just scrambled. Gently fold in the tomato, onion paste and cilantro. Mix until just combined and warmed through. Serve immediately with Naan/roti/paratha/toast. 

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