Masala Egg Bhurji / Spicy Scrambled Eggs

Isn’t it kind of boring to cook the same recipe again and again...!!! Perhaps...egg bhurji or scrambles egg is one such recipe that I cook more than often, and it comes right after my husband’s beloved Sorshe Maach. Scrambled egg is such an easy recipe that most of the nights it becomes my diner with some chapatti. And yes...I make scrambled eggs many times for my husband’s lunchbox. It’s downright quick and quite filling.

So rather than cooking the same old recipe...I just wanted to spice it up a little and ended up adding the tomato paste and the masalas. Ready-made tandoori masalas are just life saviours...if you ask me. They can lift up any boring meal to a chatpata one. And even this one was no exception!!

Masala Egg Bhurji / Spicy Scrambled Eggs

Serves 2

Ingredients:

5 large eggs

2 tbsp tomato paste

2 garlic cloves – paste

¼ inch of ginger – paste

2 tsp ground black peppercorns

1 medium onion – sliced

A handful of green peas

1 tsp cumin seeds

1 tsp garam masala powder

1 tsp tandoori masala powder

Salt

1 tbsp oil

Method:

Break the eggs in a bowl and add some salt.

Whisk them until the eggs have nicely loosened and the whites are perfectly incorporated with the yolk.

Heat some oil in a frying pan and pour in the whisked eggs.

When the eggs start to become firm tear them with a spatula and fry until nicely stiffened. Transfer them to a bowl and keep aside.

Heat a little oil in a wok and add some cumin seeds.

When the seeds start to sizzle add the sliced onions to them.

Sprinkle some salt and cook the onions until golden brown.

Add the ginger – garlic paste and cook for a minute more.

Add the tomato paste, green peas and add a little water.

Mix and cook until the peas are cooked and everything is well coated with the tomato paste.

Add the scrambled egg, ground black peppercorns, garam masala powder and tandoori masala powder.

Mix them well and fry on medium flame for a minute or so.

Finally sprinkle the chopped coriander leaves and switch off the flame.

Serve hot with some bread or chapatti.