Anda Bhurji (Indian Egg Scramble)

Although we are all working from home these days, and just about every meal is made in our kitchen, some mornings still have the feel of a rushed workday. And since we are creatures of habit – most mornings begin with steel cut oats topped with seasonal fresh fruit, nuts of some kind and some dried fruit (this morning it was chopped apple, slivered almonds and dates). Sundays give us an opportunity to linger over a casual meal, one that usually involves eggs in some form. A favorite is this version of Indian scrambled eggs called Anda Bhurji. It Is yet another dish that can be found part of the cantinas and street stalls in Mumbai and other parts of India.

My version calls for the ubiquitous onions, chilies and tomatoes, but I also add bell peppers. The result is a spicy mouthful of goodness – perfect for a cup of masala chai and those lazy Sunday mornings.

Ingredients

• 4 large eggs
• 2 Tbsp neutral oil
• 1 small onion (about 4oz) finely chopped
• 4 oz of bell pepper, any color, finely chopped
• 2 Thai green chilies, chopped (Optional)
• 1/2 tsp turmeric powder
• 1/4 tsp chili powder (or to taste)
• 1/2 tsp ground cumin
• 2 tomatoes (about 6 oz), finely chopped
• salt and pepper to taste
• 2 Tbsp fresh cilantro leaves and thin stems, finely chopped
• 2 tsp lemon juice (or to taste)

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Method

1. Crack eggs in to a bowl, add a pinch of salt and beat lightly.
2. Heat a non-stick frying pan over medium heat and add the oil. When hot, add onions and bell peppers.. Cook, stirring occasionally, until vegetables soften, about 5-6 minutes.
3. Add Thai chilies (if using), stir and cook for 30 secs.
4. Add turmeric powder, chili powder, and ground cumin. Stir and cook for 30 secs. Mix well.
5. Add tomatoes, salt and pepper. Cook, stirring occasionally to prevent sticking, until tomatoes soften (about 4 mins or so).
6. Pour beaten eggs in the tomato/onion mixture, leave for 30 secs before stirring. Stir to scramble the eggs, until cooked – 2-3 minutes.
7. Remove eggs from heat. Add cilantro and lemon juice, mix well. Taste and adjust seasonings as desired.
8. Serve warm with bread – a warm paratha, some crusty bread, or buttered toast. A spicy Indian pickle can be served on the side.

A quick note – if you are looking to increase your protein intake (or decrease saturated fat), this dish works very well with egg whites as well. I usually use half whole eggs and half egg whites. So that would be 2 whole eggs and 4 egg whites, or 1/2 cup of liquid egg white substitute.