Indian scrambled eggs with tomatoes and chili peppers
Indian scrambled eggs, or Anda Bhurji, feature eggs cooked with sautéed onions, tomatoes, and spicy chili peppers for a bold and nutritious meal. This dish is perfect for breakfast or a light lunch, providing a flavorful start to your day.
Cook time 15 min
Prep time 5 min
Ingredients:
8 eggs1 onion
1 dash salt
1 cup tomatoes
1 red hot chili pepper red hot chili peppers
1 tsp ginger
1 tsp garlic powder
3 tsp chili powder
1/4 tsp turmeric powder
2 tbsp olive oil
Indian scrambled eggs, also known as 'Anda Bhurji,' is a quick and easy dish that is both flavorful and nutritious. This recipe combines the goodness of eggs with the bold flavors of onion, tomatoes, and hot chili peppers. It's perfect for a hearty breakfast or a light meal.
Instructions:
- Finely chop the onion, tomatoes, and red hot chili pepper.
- Mince the ginger if using fresh ginger.
- In a medium bowl, crack the 8 eggs and whisk them until they are well mixed. Add a dash of salt and continue whisking to incorporate.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
- Add the chopped onion and sauté until they turn translucent and start to brown slightly, about 4-5 minutes.
- Stir in the minced ginger and continue to sauté for another minute until it releases its aroma.
- Mix in the chopped red hot chili pepper, garlic powder, chili powder, and turmeric powder. Stir well to combine and let the spices cook for about 1-2 minutes until they are aromatic.
- Add in the chopped tomatoes and cook for about 3-4 minutes, stirring occasionally, until the tomatoes soften and start to break down.
- Reduce the heat to low and pour the whisked eggs into the skillet with the vegetable mixture. Stir constantly with a spatula to scramble the eggs gently. Cook until the eggs are fully set but still moist, about 3-5 minutes depending on your preferred texture.
- Once the eggs are cooked to your liking, remove the skillet from heat. Taste and adjust seasoning if needed.
- Serve the Indian scrambled eggs hot, with a side of toasted bread, naan, or over rice for a complete meal.
With just a handful of ingredients and a few simple steps, you can whip up a delicious and spicy Indian scrambled eggs. Enjoy it with toasted bread or flatbread for a complete and satisfying meal.
Indian scrambled eggs with tomatoes and chili peppers FAQ:
Store leftover Indian scrambled eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent drying.
To adjust the spiciness, use less chili powder and omit the red hot chili pepper. You can also substitute with milder peppers, like bell peppers, or add a bit of cream or yogurt to balance the heat.
A large non-stick skillet (around 10-12 inches) is recommended to ensure even cooking and to have enough space for scrambling the eggs without overcrowding.
The scrambled eggs are done when they are fully set but still moist and slightly creamy. This typically takes about 3-5 minutes over low heat after adding the eggs, so keep stirring until they reach your desired texture.
Yes, you can use egg substitutes if needed, or try liquid egg whites. However, the flavor and texture may differ slightly. If using other types of eggs (like quail eggs), adjust the quantity accordingly.
Cooking Tips:
- For a richer flavor, you can add a bit of butter along with the olive oil.
- Adjust the amount of chili powder and red hot chili pepper according to your spice tolerance.
- Adding a splash of milk or cream while scrambling the eggs can make them extra soft and creamy.
- Garnish with fresh coriander leaves for an added burst of freshness and color.
- Serve immediately for the best taste and texture.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 14g
Carbohydrates 7g
Fiber 1.94g
Sugar 3.30g
Fat 18g
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