Indian Scrambled Eggs – Egg Bhurji

While I was growing up, my mom made scrambled eggs often for dinner. She was a career woman, working long hours, and thinking back, this must have been a quick dinner for her to make. We usually had this with chapattis/ rotis.

I sometimes make scrambled eggs for dinner when I am alone, as it is quick, easy and nutritious. You can eat it with bread or a roti or tortillas. I also make scrambled eggs for my son, but for him, I throw in some grated cheese and he likes to have them for breakfast.


  • 2 eggs
  • 2 tsp vegetable oil
  • 1 medium onion, chopped
  • 1 tomato, chopped
  • 1 green chilli, sliced (chopped if you want it spicy)
  • 1/2 green pepper/ capsicum (cubed) – optional
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp chilli powder
  • salt to taste
  • 1 tbsp cilantro/ coriander leaves – optional
  • 1 – 2 tbsp grated mozzarella cheese – optional


  • In a pan, heat oil
  • Add onions and saute till golden brown
  • Add chillies and capsicum and saute for a couple of minutes
  • Add tomatoes and cook till tomatoes are soft
  • Add spice powders including salt and mix
  • In a bowl, beat eggs
  • Slowly pour the eggs into the pan and stir and mix the eggs into the onion-tomato mixture
  • If you like the scramble wet, cook till eggs are just cooked, otherwise cook well
  • Sprinkle coriander and serve with bread or roti
  • Enjoy

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