Anda Bhurji Recipe (Spiced Scrambled Eggs)
Anda bhurji is spiced scrambled eggs, a classic Pakistani breakfast. Onion, tomato and green chili are cooked soft, then the eggs go in and are stirred gently until just set.
It takes 15 minutes and is best with a hot paratha or toast.
Why you will like this version
- Ready in 15 minutes with pantry ingredients.
- Soft, creamy eggs, not dry curds.
- Easily doubled for a crowd.
What is anda bhurji?
Anda means egg and bhurji means scramble. It is eaten across South Asia for breakfast or as a quick dinner and is often served in a roti roll.
Ingredients that matter
- Eggs: whisk lightly with a pinch of salt.
- Onion, tomato and green chili: chopped fine so they cook quickly.
- Turmeric and chili powder: a small amount for colour.
Tips for the best bhurji
- Cook the onion until soft before adding the tomato.
- Add the eggs on low heat and stir slowly.
- Take the pan off the heat while the eggs are still slightly glossy. They will finish cooking.
Anda Bhurji Recipe (Spiced Scrambled Eggs)
Anda Bhurji Recipe (Spiced Scrambled Eggs)
Soft Pakistani anda bhurji: scrambled eggs with onion, tomato, green chili and spices, ready in 15 minutes.
Ingredients
Method
- Heat the oil in a pan on medium heat. Cook the onion until soft, about 3 minutes.
- Add the green chili, tomato, turmeric, chili powder and salt. Cook for 3 minutes until the tomato softens.
- Lower the heat. Whisk the eggs lightly and pour them in.
- Stir slowly for 1 to 2 minutes until just set but still glossy.
- Add the coriander and serve hot with paratha or toast.
Notes
For richer bhurji, add a tablespoon of butter at the end.
Frequently asked questions
How do I keep the eggs soft?
Use low heat and take the pan off while they still look slightly wet. Residual heat finishes them.
Can I add vegetables?
Yes. Peppers, spinach or peas work well.
What do I serve it with?
Paratha, roti, toast or in a wrap with chutney.
