Egg Bhurji

A dish originating from India prepared with sautéed chopped red onions, green chilies, and spices. Served with paratha or roti bread.

Ingredients

• 7 eggs

• 1 tomato, chopped

• 1/4 red onion, finely chopped

• 1 tsp minced garlic

• 1/2 tsp turmeric

• 1 tsp garam masala

• 1 tsp cumin

• 1/2 tsp coriander

• 1 tbsp tomato paste

• 1/2 tsp ginger, peeled and minced

• 1/4 tsp paprika

• 2 tbsp butter

• 1 serrano chile, seeded and diced

• Bunch of cilantro, chopped

• Salt and pepper to taste

Directions

1. Melt the butter in a large skillet over medium-high heat. Add the red onion and sauté for about 5 minutes. Add the fresh tomato, garlic, chile, ginger, and sauté for a minute longer.

2. Mix in the tomato paste, coriander, garam masala, turmeric, paprika, cumin, and half the bunch of cilantro, and lower the heat to medium.

3. In a small bowl, mix together the 6 eggs, and gradually add the eggs to the pan while stirring to mix the spices.

4. Continue to cook, over medium heat, stirring gently, until the eggs are fully cooked.

5. Add the remaining cilantro over the eggs and serve with paratha or roti bread.

-- Notes --

• You can substitute yellow onion for red onion.

• This dish can be made without green chillies, you can add 1 tsp chili powder for an extra kick.

• I typically use store-bought paratha

Adapted from: The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night by Teri Lyn Fisher & Jenny Park