Eggs Bhurji
Serves
4
Prep Time
10 min
Cook Time
10 min
Print Recipe
A dish that is popular in Northern India and Pakistan, try serving it with naan bread or roti for an authentic and unique weekend breakfast or a weeknight dinner.
Ingredients
- 1 tbsp (15 mL) butter
- ½ cup (125 mL) finely chopped onion
- 1 tbsp (15 mL) minced ginger
- ½ tsp (2.5 mL) each salt and pepper
- 8 eggs
- 1 tbsp (15 mL) mild or medium curry paste
- ½ cup (125 mL) peas
- 1 plum tomato, seeded and diced
- 1 red Thai chili pepper, seeded and finely diced (optional)
Instructions
- Step 1
Melt butter in large non-stick pan set over medium heat. Add onion, ginger, salt and pepper. Cook, stirring often until softened, about 5 minutes. Whisk eggs with curry paste and pour into pan.
- Step 2
Scatter peas, tomato and chili pepper (if using) over eggs. Cook until starting to set on bottom, about 2 minutes. Cook, stirring constantly until small curds are set, but still tender, about 3 minutes.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 206 |
| Fat | 15 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 4 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 13 g |
| Sodium | 345 mg |