Egg Burji Recipe

Chop vegetables

Finely chop the onion, green pepper, tomato, and green chilies. Chop cilantro and set aside separate small bowls for each so you can add ingredients quickly during cooking.

Beat eggs

Crack the eggs into a bowl, add 1/4 tsp salt and 1/8 tsp black pepper, and beat lightly until combined but not frothy. Set aside.

Temper spices

Heat a heavy skillet or nonstick pan over medium heat. Add the oil or ghee (2 tbs). When hot, add mustard seeds and cumin seeds. Let them sizzle and pop for 10–15 seconds, being careful not to burn them.

Sauté onions

Add the finely chopped onion to the pan. Sauté for 3–4 minutes, stirring occasionally, until translucent and beginning to soften.

Add peppers and chilies

Add the chopped green bell pepper and green chilies. Cook for another 3–4 minutes until the pepper softens but still retains some bite.

Add tomatoes and spices

Add the chopped tomato, turmeric (1 tsp), red chili powder (1 tsp), and remaining salt (about 1 tsp). Cook, stirring occasionally, for 3–4 minutes until the tomatoes soften and release their juices. If the mixture looks dry, add 1 tablespoon water to help deglaze the pan.

Combine eggs

Reduce heat to medium-low. Pour the beaten eggs evenly over the vegetable mixture. Let the eggs sit undisturbed for 10–15 seconds so edges begin to set.

Scramble gently

Using a spatula, begin to gently push and fold the eggs from the edges toward the center, forming soft curds. Continue to cook, folding frequently, until eggs are mostly set but still moist — about 1–2 minutes. Avoid overcooking; remove from heat when slightly softer than desired because residual heat will finish cooking.

Finish and season

Sprinkle garam masala (1 tsp) and freshly ground black pepper (remaining 1/8 tsp) over the eggs. Stir in the chopped cilantro (2 tbsp). Taste and adjust salt or spice as needed.

Transfer egg burji to a serving plate, garnish with extra cilantro and lemon wedges on the side. Serve hot with toast, pav, chapati, or as desired.

Tip: For a creamier texture, add 1 tbsp milk or a small knob of butter to the beaten eggs before pouring into the pan.