This dish always brings me back to my childhood. Egg Bhurji (pronounce BHOOR-JI) is a comfort food to me and was my favourite brunch my dad would prepare on a Sunday morning. It was always a family affair!:) My mom would prepare the dough for fresh hot parathas to have with the eggs, my brothers and I would set the table and take out the achar (condiments), usually PATAKS or PACHRANGA to have on the side. The beverage to go with it was always freshly squeezed orange juice!
Prep Time: 40 minutes Serves : 5-6
Ingredients
- 1 dozen eggs
- 2 chopped bell peppers
- 1 cup frozen peas
- 1 cup frozen corn
- 1 medium sized onion chopped
- 1 tsp ginger
- 1 tsp garlic
- 1 tsp pink himalayan Salt
- 1 tsp Garam Masala
- 1 tsp cumin seeds
- 1/2 tsp tumeric powder
- 1/4 tsp red chilli powder (optional)
- 2-3 tablespoons Avocado Oil
Directions
- Beat eggs in bowl and keep aside.
- In a deep fry pan, heat avocado oil. Once hot, add onions, ginger, garlic and cumin seeds. Sauté until translucent.
- Add all vegetable and sauté on medium heat for 10 minutes.
- Add eggs and keep on medium heat. Stir continuously until eggs and vegetables are nicely mixed and eggs go crumbly into small bits.
- Garnish with cilantro and serve with toast or you can serve it with a naan or paratha (fresh or ready made, available at your local Indian grocery store).
*If there are leftovers, I often use it for wraps and pack them for the kids lunches
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