Egg Burji

Needing new recipes to cook for your family for breakfast? Make this super easy and really simple egg bhurji. It’s basically scrambled eggs that have been added to cooked onions, tomatoes, and spices. I remember eating this at the canteen at least once a week in college. It pairs incredibly with a piping hot cup of ginger chai.

*Ingredients* - 4 eggs - 1 large onion, finely chopped - 1 T of tomato paste or 2 tomatoes, finely chopped - 3 green chilis, finely chopped - 1 t ginger garlic paste - 1 t cumin seeds - 1/2 t turmeric - 1/2 t Kashmiri chili powder - 1 t coriander powder - 1/2 t cumin powder - 1/4 t freshly cracked black pepper - 1 1/2 t pav bhaji masala - 2 T butter, divided - 1 T vegetable oil - Salt to taste - Handful of cilantro, finely chopped

1. In a heavy bottom skillet, heat up your oil and 1 T butter. When heated up, add the cumin seeds. Fry until aromatic. Then are the onion and fry until translucent. 2. Add the ginger garlic paste and green chili’s and sauté for a minute. 3. Add the tomatoes or tomato paste and cook until oil starts to peek out. If your mixture is dry, add splashes of water to deglaze the pan and prevent the mixture from burning. 4. At this time add all your powder spices and mix. Cook covered for a few minutes. 5. Add the remaining butter and mix. 6. At this time crack your eggs into a bow and whisk. Pour the eggs into the masala mixture. Stir and cook for 3-4 minutes until the eggs are cooked. 7. Once cooked turn off the heat and add the finely chopped cilantro.

Serve with toast and I highly recommend the ginger chai! .