Street Style Egg Bhurji
Street Style Egg Bhurji – Indian street style spicy buttery cheesy scrambled eggs
There are two types of people in the world. One who eats eggs for breakfast (like my husband) and one who eats for dinner (like me). Now that you know that my household has both kind of people, it is always a battle of when to cook eggs. So me and hubby have come to a conclusion that we can make eggs for brunch. However it has to be Indian street style, unlike how my husband usually makes it with just salt and pepper, which is kinda boring way of eating eggs.
I grew up in Surat and have seen all these street vendors make egg dishes in the most delicious ways. This egg burji is inspired by how these street vendors make it! Egg Bhurji is simply scrambled eggs. But just by adding and extra step of how you cook them with the combination of spices, takes this dish to totally next level! I like to partially cook them with butter until the whites are cooked just enough while the yolk is still runny. Then cook your spice mix and scramble partially cooked eggs. Add some spicy cheese and butter with garnishing, and ready to go!!
This Street Style Egg Bhurji pairs well with simply PHULKA ROTI or buttery toast or buns. I also like to wrap it in hearty tortillas to make breakfast burrito. And honestly, it tastes amazing just as is! This is hands down one of my favorite egg recipes. We make it on repeat every week. Hope you give it a try and like it just as much as we do! Tag me on Instagram @myvegetarianroots or leave me a comment below with your feedback. I would love to hear your take on it!
Happy & Healthy Eating!
Street Style Egg Bhurji
- 1½ tbsp Butter double the amount of butter if you like it extra buttery
- 6 Eggs
- 1 medium Serrano, finely chopped or 2-3 Thai green chili
- 1 cup Very Finely Chopped Onions
- ¾ cup Very Finely Chopped Green Peppers
- ¼ cup Chopped Scallions, while part
- 1¼ tsp Salt use only 1 tsp if you like keep shy on salt
- 2 tsp Red Thecha Chutney or Trader Joe's bomba sauce, use 1 tsp for less spicy
- ½ tsp Black Pepper
- ½ tsp Garam Masala
- ½ tsp Red Chili Powder
- 2 tbsp Freshly Chopped Cilantro
- 2 tbsp Chopped Scallions, green part
- 2 slices Pepper Jack Cheese or choice of spicy cheese
- Heat ½ tbsp butter in a flat wide non-stick pan.
- Crack open eggs and cook them only on one side just enough to get the white part partially cooked while yolk is still runny. Due to butter on a non-stick pan, eggs should slide easily. Take them out of the pan and leave it on side as is.
- In the same pan, heat ½ tbsp of butter. Once melted, add serrano, onions, green peppers and white part of scallions along with 1 tsp of salt.
- Saute them on medium heat until onions start to become translucent, but not brown.
- Add red thecha chutney, black pepper powder, garam masala, red chili powder and ¼ tsp of salt (skip ¼ tsp salt if you like to keep it shy on salf). Mix it well, cook for a minute or two.
- Add partially cooked eggs in the pan over the spice mix. Start to scramble eggs using spatula. Mix well and keep cooking until the eggs are completely cooked.
- Top it with sliced pepper jack cheese or preferred spicy cheese. Cover the and let the cheese melt on medium heat, making sure the eggs do not over cook.
- Once melted, add ½ tbsp of butter along with finely chopped cilantro and green part of scallions.
- Mix well, take it off the stove. Serve it with some buttery buns or over couple of toasts. It pairs well with rotis too, or eat it just as is!