Ingredients
- Eggs: 4
- Onion, finely chopped: 1 medium
- Tomato, finely chopped: 1 medium
- Green chilies, finely chopped: 1-2
- Ginger-garlic paste: 1 tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Garam masala: ½ tsp
- Cumin seeds: ½ tsp
- Coriander leaves, chopped: 2 tbsp
- Oil or butter: 1 tbsp
- Salt: To taste
- Black pepper (optional): To taste
Preparation
In a bowl, beat the eggs with a pinch of salt and black pepper.
Heat oil or butter in a pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add green chilies and ginger-garlic paste, sauté for another minute.
Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes turn soft and oil separates.
Pour the beaten eggs into the pan and stir continuously.
Keep stirring until the eggs are fully cooked and have a soft, scrambled texture.
Add garam masala and mix well.
Sprinkle chopped coriander leaves on top.
Serve hot with roti, paratha, bread.
Servings: 2
Notes
- For a richer taste, add a little butter at the end.
- You can add capsicum, mushrooms, or paneer for extra texture and nutrition.
- For a street-style version, serve with buttered pav (Egg Bhurji Pav).
