Egg Bhurji | Spicy Masala Egg Scramble
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Egg Bhurji
These wrapped spicy scrambled eggs are such a fun twist to regular scrambled eggs, this recipe is a variation of a Parsi egg dish, akuri from the subcontinent of India.
As much as I love The Fluffiest Scrambled Eggs on top of toast or on an English muffin, I love making this Masala Egg Scramble when I am craving something with a kick for breakfast. This is almost like my Masala Cheese Toast recipe, except instead of cheese in the mixture we’re using scrambled eggs. That cheesy toast recipe is another yummy and fast breakfast option, so be sure to check that out if you haven’t already!
These spicy scrambled eggs are definitely one of my favourite way to enjoy some hot eggs for breakfast! If you’re looking more egg wrap recipes, I guarantee you’d love a Spicy Indian Egg Roll or a Chicken Kathi Roll, which are classic Indian street food specialties!
The ingredients used in this dish are simple, and the eggs and fresh tomatoes transform these ingredients into a breakfast that is truly special.
What Do You Put in Spicy Masala Egg Scramble?
You don’t need many ingredients for this Spicy Scrambled Eggs recipe! A few ingredients go a long way to make these delicious creamy masala scrambled eggs.
Eggs
Tomatoes
Onion
Green chilies
Butter or oil
Red chili powder
Salt and pepper
If you are someone that is sensitive to spice, simple cut or omit the green chilies and red chili powder. This Masala Egg Scramble is great served over toast or in a tortilla wrap. You can even use these eggs for a great relaxing brunch, paired with a fresh Classic Layered Paratha or a Classic Homestyle Roti/Chapati/Phulka.
How to Make Spicy Masala Egg Scramble
1. Heat a pan on medium heat and add in the butter.
2. Add the onions and cook 3-4 minutes or until they turn soft and translucent.
3. Now add the chopped tomatoes, followed by the chopped green chilies.
4. Season with a pinch of salt and red chili powder (Optional).
5. Cook until the tomatoes become soft.
6. Then, add in your eggs and lower the heat.
7. Continue stirring and mix well on low heat until the eggs are starts to come together. When the eggs become creamy and are about to be done cooking, turn off the heat and take the pan off the heat. The residual heat from the pan will continue cooking the eggs.
8. Heat your paratha bread or tortilla either on a pan over the stove or in the microwave. Then, transfer your egg mixture onto the wrap.
9. Then gently wrap your bread.
Serve hot and enjoy!
WATCH HOW TO MAKE EGG BHURJI HERE:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!