One of my favorite breakfasts as a kid was this deliciously spicy, creamy egg bhurji, or Indian-style scrambled eggs. They are super easy to pull together and are an interesting addition to a leisurely brunch or a quick breakfast.
Eggs are a staple in Indian cuisine, and are usually paired with onions, tomatoes, and spices for quintessentially Indian-style dishes. One of the easiest ways to add Indian flavor to scrambled eggs is to cook them in spiced onion masala with smoky mustard seeds and then add cilantro for a fresh, herby note.
Egg bhurji is usually served with buttered roti as part of a hot breakfast at home, or in fresh " Whichever way you make this dish, it is a spicy, simple, and delicious treat to wake up to. Serves 2 1 tablespoon neutral cooking oil, such as canola Heat the oil in a skillet and add the mustard seeds. When the seeds start to splutter, about 30 seconds, add the onion. Sauté for 3 to 4 minutes, until just beginning to soften. Add the ginger and green chili to the onion. Sauté for about 30 seconds, then add the chopped tomato and turmeric (if using). Cook together for two to three minutes, until the tomato is just beginning to break down. Turn down the heat to medium low. Stir the eggs into this mixture. Cook, stirring occasionally, until creamy curds form, similar to scrambled eggs. Stir in the fresh cilantro. Season to taste with salt and pepper and serve. (Image credits: Michelle Peters-Jones)Indian-Style Scrambled Eggs (Egg Bhurji)
1/2 teaspoon brown or yellow mustard seeds
1 medium onion, diced finely
1 1/2-inch piece ginger, peeled and finely chopped
1 small green bird's eye chili, finely sliced
1 large tomato, chopped
1/8 teaspoon ground turmeric (optional)
4 large eggs, lightly beaten
Small handful fresh cilantro, to garnish
Salt and pepper, to taste
via Recipe | The Kitchn http://ift.tt/1wk91pW
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