Egg bhurji

Cooking notes

  • Serves 2.

  • Best served with warm, buttered toast.

Ingredients

  • 2 eggs

  • 1 medium onion, chopped

  • 1 medium tomato, chopped

  • 3 tbsp coriander leaves, chopped

  • 2 tsp besan, sieved (gram flour – it makes the eggs fluffy)

  • ½ tsp salt, or to your taste

  • ½ tsp paprika, or to your taste

  • 1 tsp oil, for cooking

Method

  1. Grab a bowl and crack open the eggs. Whisk them lightly.

  2. Add in everything else, apart from the oil, to this bowl – onion, tomatoes, coriander leaves, besan, salt and paprika. Mix everything nicely.

  3. Warm up the oil in a non-stick pan.

  4. Once it’s a hot, pour in the entire mixture and let it settle on the pan for 1 minute.

  5. The eggs mix would have just about settled into one big clump and browning well. Use a forked spoon to mix it all up and scramble it.  

  6. Cook this for about 3-4 minutes (depending on how browned you like your eggs), stirring in between.

  7. It’s ready! Enjoy with toast for breakfast.