Egg Bhurji (Indian Spiced Scrambled Eggs)

Ingredients

• Egg - 4 whole
• Medium onion - 2 whole
• Spring onion - 2 whole
• Green chilies - 3 whole
• Tomato - 1 whole
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Coconut oil - 2 tbsp
• Salt to taste
• Coriander leaves

Instructions

1. 1Prepare the vegetables: finely chop the medium onions and the tomato, slice the green chilies, and chop the spring onions; set everything near the stove so cooking moves quickly.
2. 2Crack the eggs into a bowl, add salt to taste, and beat until the whites and yolks are fully combined and slightly frothy.
3. 3Heat the coconut oil in a pan; add the chopped onions, sliced green chilies and the ginger-garlic paste and sauté until the onions are soft and translucent, so the aromatics mellow.
4. 4Add the chopped tomato and the dry spices—turmeric, red chili, coriander powder and garam masala—and cook until the tomato breaks down and the spices become fragrant.
5. 5Pour the beaten eggs and the chopped spring onions into the pan, season with additional salt if needed, and gently scramble the mixture, stirring occasionally, until the eggs are just set but still moist.
6. 6Remove the pan from the heat, garnish with coriander leaves, and serve immediately for the best texture and flavor. Optional: serve with warm rotis or buttered toast.