Egg Bhurji

Ingredients

• 4 eggs
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 green chillies, chopped
• 1 tsp ginger, grated
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/4 tsp garam masala
• 1 tbsp oil or butter
• Fresh coriander
• Salt to taste

Method

1. Prep vegetables: Finely chop 2 onions, 2 tomatoes, 4 green chillies, 1 inch ginger and a handful of fresh coriander leaves. Keep everything ready before starting.
2. Beat eggs: Crack 4-6 eggs into a bowl. Add salt, half tsp red chilli powder, half tsp cumin powder and 2 tbsp milk. Beat well until completely combined.
3. Heat butter and oil: Heat 1 tbsp butter and 1 tbsp oil in a non-stick pan on medium heat. Using both prevents the butter from burning.
4. Sauté onions: Add the chopped onions and cook for 4 minutes until translucent and slightly softened.
5. Add ginger and chillies: Add ginger and green chillies. Sauté for 1 minute.
6. Add tomatoes: Add the chopped tomatoes and cook for 3-4 minutes until just soft but not mushy.
7. Add spices: Sprinkle half tsp turmeric, half tsp garam masala and half tsp red chilli powder. Stir for 30 seconds.
8. Add eggs: Pour the beaten eggs over the vegetables. Reduce heat to low.
9. Scramble gently: Use a spatula to gently fold and push the eggs from the edges to the centre continuously. Keep the heat low — the eggs should cook in large, soft, fluffy curds. This takes 3-4 minutes.
10. Finish and serve: Remove from heat while eggs still look slightly underdone — they continue cooking in the pan heat. Add a dollop of butter, garnish with fresh coriander. Serve immediately with pav, toast or chapati.