Anyways, over the next few posts I will be sharing some very simple, day-to-day dishes that I cook for my little family. To start with, I want to share with you something I love eating for breakfast when I run out of idly batter and get bored of corn flakes and muesli. It’s Egg Bhurji!
I make sure I always have stock of eggs in my refrigerator because eggs come handy when I suddenly feel like baking. Also when DH is at work and I feel lazy to cook just for myself, I can always crack an egg and make my self an omelet.
DH is such a non-fussy person when it comes to food (what a blessing!!!). Just bread and jam would do for him. I am totally opposite to him. I can never ever compromise on food! I’ll rather starve unless I have something spicy and tasty!
This egg bhurji tastes heavenly when eaten as a sandwich with grated mozzarella!
- 2 large eggs
- 4 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp saunf
- 2 medium onions chopped
- 2 or 3 green chillies chopped
- 2 medium tomatoes chopped
- 1/2 tsp turmeric powder
- 3/4 tsp garam masala
- 1/2 tsp red chilly powder
- Salt to taste
- Fresh coriander leaves to garnish
- Pour the oil in a frying pan. When its medium hot, turn down the flame and add the cumin seeds and saunf. Just when it starts to crackle, add the onions and green chilly. Saute it on medium flame until the onions turn light brown.
- Now add the tomatoes. Cover the pan with a lid and allow the tomatoes to get cooked on low flame. Keep sauteing it once in two minutes. When the tomatoes are cooked you will find the oil rise to the top. Add required amount of salt, turmeric powder, chilly powder and garam masala. Saute for a few seconds.
- Brake open the eggs over the tomatoes. Do not scramble it immediately. Allow it for a minute and scramble it once in a minute on low flame. Keep doing it until the egg is cooked enough.
- Garnish the bhurji with chopped fresh coriander leaves.