How do you like your eggs? I’m a scrambled eggs person 100%. Other than great taste, what I also like about scrambled eggs is their versatility. There are so many different techniques and flavour combos you can play around with – and it’s always a delicious treat. In the mood for a bit of spice for breakfast? Then try this easy masala scrambled eggs recipe that’s packed with cumin, garam masala, turmeric, ginger and garlic for a punchy breakfast that’s anything but boring. It is my take on Egg Bhurji, an Indian-style scrambled egg dish cooked with onions, tomatoes, chillies and aromatic spices. The masala base gives the eggs so much flavour, while fresh coriander adds a lovely freshness at the end. Serve it piled onto buttered toast, with pav, roti or paratha, or stuff it into a sandwich for an easy breakfast or brunch. Everything cooks in one pan, and the recipe takes about 25 minutes from start to finish.
What Is Egg Bhurji?
Egg bhurji, also known as anda bhurji, is essentially Indian-style scrambled eggs. Rather than cooking eggs simply with butter and seasoning, the eggs are scrambled into a flavourful masala made with ingredients such as onions, tomatoes, chillies and spices. Recipes vary from household to household and across different regions of India. My version starts by tempering cumin seeds and cardamom before adding onion, green chilli, ginger, garlic, tomatoes and a mixture of ground spices. The eggs are then scrambled directly into that aromatic masala. The result is much punchier than regular scrambled eggs: savoury, spicy, aromatic and perfect for scooping up with bread.
Why You’ll Love This Masala Scrambled Eggs Recipe
- Packed with flavour: cumin, cardamom, turmeric, coriander and garam masala transform ordinary scrambled eggs.
- Easy one-pan breakfast: everything cooks in the same frying pan.
- Ready in about 25 minutes: ideal for breakfast, brunch or a quick meal.
- Adjustable heat: add more or less green chilli and chilli powder according to taste.
- Loads of serving options: enjoy it with toast, pav, roti, paratha or even inside a breakfast sandwich.
How to make Indian Desi-style Masala Scrambled Eggs
Ingredients You Need
- Eggs
- Vegetable Oil
- Cardamom pods, Cumin Seeds – for tempering the oil so that they release their aroma
- Onion – forms the savoury base of the masala.
- Green Chillies – give the eggs their fresh chilli heat. Adjust the quantity depending on how spicy you like your eggs.
- Ginger Garlic Paste – adds depth and that essential aromatic savouriness to the masala.
- Turmeric Powder, Coriander Powder, Garam Masala, Chilli Powder – the spices
- Salt – to taste
- Cherry Tomatoes – adding sweetness, acidity and moisture.
- Fresh Coriander Leaves / Cilantro – for garnish
How to Make Egg Bhurji
- Temper the whole spices. Heat the oil over medium-high heat. Add the cumin seeds and cardamom pods and cook briefly until fragrant and the cumin begins to sizzle.
- Cook the aromatics. Add the chopped onion and sauté until softened. Stir in the green chillies and ginger-garlic paste and cook for another 2–3 minutes.
- Make the masala. Add turmeric, coriander powder, garam masala, chilli powder and salt. Stir in the tomatoes and cook until softened and the masala becomes rich and jammy.
- Add the eggs. Reduce the heat before adding the eggs. Scramble them through the masala, stirring gently until just cooked.
- Finish with fresh coriander and serve immediately.
Recipe Tips for the Best Egg Bhurji
- Cook the onions properly. Give them enough time to soften before adding the other ingredients. You don’t want crunchy chunks of onion running through the eggs.
- Adjust the chilli to taste. For a milder taste, use fewer green chillies and leave out the chilli powder.
- Lower the heat before adding the eggs. This gives you much more control and helps prevent dry, rubbery scrambled eggs.
- Don’t overcook them. Take the pan off the heat when the eggs are just set; they’ll continue cooking slightly from residual heat.
- Use fresh spices. Ground spices gradually lose their punch, so fresh, properly stored spices make a noticeable difference.
What to Serve with Masala Scrambled Eggs
- Buttered toast
- Chapati / Roti
- Paratha
- Breakfast sandwich – simply pile the scrambled eggs into toasted, buttered bread or buns
Common Recipe FAQs
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Ingredients
- 2 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 2 Cardamom pods
- 1 medium Onion finely chopped
- 2-3 Green Chillies finely sliced
- 1 tsp Ginger Garlic Paste
- 1 tsp Salt
- ¼ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Chilli Powder optional
- 10 Cherry Tomatoes (about 150g)
- 4 Eggs
- Fresh Coriander Leaves (Cilantro) for garnish
Instructions
- Heat oil in a pan over medium-high heat. Fry cardamoms and cumin seeds until they sputter and become fragrant.2 tbsp Vegetable Oil, 2 Cardamom pods, 1 tsp Cumin Seeds
- Add the chopped onions and saute for 5 minutes until softened.1 medium Onion
- Stir in ginger garlic paste and chopped chillies. Cook for 2-3 minutes.2-3 Green Chillies, 1 tsp Ginger Garlic Paste
- Add turmeric powder, chilli powder, coriander powder, and garam masala.1 tsp Salt, ¼ tsp Turmeric Powder, 1 tsp Coriander Powder, ½ tsp Garam Masala, ½ tsp Chilli Powder
- Stir in chopped cherry tomatoes. Cook for about 5 minutes till the oil starts to separate.10 Cherry Tomatoes
- Turn to low heat. Crack in the eggs and stir continuously until the eggs start to set.4 Eggs
- Top with fresh coriander leaves, give it a brief toss and serve immediately.Fresh Coriander Leaves (Cilantro)
Notes
- Cook the onions properly. Give them enough time to soften before adding the other ingredients. You don’t want crunchy chunks of onion running through the eggs.
- Let the tomatoes cook down. You’re essentially creating a small masala base before adding the eggs. Cook until the tomatoes soften and everything looks cohesive rather than watery.
- Lower the heat before adding the eggs. This gives you much more control and helps prevent dry, rubbery scrambled eggs.
- Don’t overcook them. Take the pan off the heat when the eggs are just set; they’ll continue cooking slightly from residual heat.
- Adjust the chilli to taste. For milder bhurji, use fewer green chillies and leave out the chilli powder.
- Use fresh spices. Ground spices gradually lose their punch, so fresh, properly stored spices make a noticeable difference.
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