Ingredients with Measurements:
- 6 eggs
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. Crack the eggs into a bowl and beat them well with a fork.
2. Heat oil in a non-stick frying pan over medium heat.
3. Add chopped onions and green chilies and sauté for 2-3 minutes until onions turn translucent.
4. Add chopped tomatoes and cook for 2-3 minutes until they become soft.
5. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt to taste. Mix well.
6. Pour the beaten eggs into the pan and stir continuously with a spatula until the eggs are cooked and scrambled.
7. Add shredded cheese and mix well until the cheese is melted and combined with the eggs.
8. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Total fat: 16g
Saturated fat: 6g
Cholesterol: 250mg
Sodium: 350mg
Total carbohydrates: 5g
Dietary fiber: 1g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- You can use any type of cheese you prefer.
- You can substitute green chilies with jalapenos or bell peppers.
Variations:
- You can add cooked and crumbled bacon or sausage to the egg mixture.
- You can add chopped spinach or kale for extra nutrition.
Tips and tricks:
- Make sure to continuously stir the eggs while cooking to prevent them from sticking to the pan.
- Do not overcook the eggs, as they will become dry and rubbery.
- You can adjust the amount of spices according to your taste.
Storage instructions:
- Store leftover egg bhurji in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the egg bhurji in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve the egg bhurji with a side of toast or naan bread.
- Garnish with fresh coriander leaves or chopped green onions.
Garnishes:
- Fresh coriander leaves
- Chopped green onions
Pairings:
- Serve with a side of toast or naan bread.
- Pair with a cup of masala chai or coffee.
Suggested side dishes:
- Toast
- Naan bread
- Paratha
Troubleshooting advice:
- If the eggs are sticking to the pan, add a little more oil to the pan.
- If the eggs are too dry, add a splash of milk or cream to the beaten eggs before cooking.
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
- Egg bhurji is a popular Indian dish that originated in North India.
Flavor profiles:
- Spicy, savory, cheesy
Serving suggestions:
- Serve hot as a breakfast or brunch dish.
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Region: Indian