- 10 eggs–2 eggs per serving. These eggs came from my own free range chickens.
- 5 teaspoons of My Mom’s Yogurt. I whisk in 1/2 a teaspoon of yogurt for every two eggs. It adds a tangy flavor while making the eggs light and fluffy.
- 1 small bunch of cilantro. If you are not a fan of cilantro, leave it out or use another herb that you like. Cilantro is traditionally used in this recipe.
- 1 small onion or 1/2 medium onion
- 2 green chilies (I have used Serrano chilies)
- 2 large garlic cloves
- 2 teaspoon black mustard seeds
- 2 teaspoon cumin seeds
- 1 teaspoon red chili flakes
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric (optional)
- grape seed oil to coat the pan (you can use any fat that you like)
- fresh cracked pepper and salt to taste ( I used black Indian salt. You can use any salt you like.)
- finely chop the onion
- mince the garlic, chilies and ginger
- pull the leaves off the cilantro stems
- crack two eggs (per serving) into a bowl, add a 1/2 teaspoon of yogurt for every two eggs. Add a pinch of each of the red chili flakes, garam masala, smoked paprika, and turmeric. Salt and pepper to taste. Whisk with a fork.
Recipe Notes: You can crack all 10 eggs at once or cook two at a time to order. If you crack all 10 eggs, add 5 teaspoons of yogurt and all the spices. If you crack 2 eggs at a time, add 1/2 a teaspoon of yogurt and a pinch of each of the spices.
I have not used any turmeric with my eggs because the egg yolks are so yellow and delicious. With store bought eggs it is best to add a pinch of turmeric to enhance the color.
- Coat a nonstick skillet with grape seed oil. Place on medium heat.
- Add the onion, garlic, ginger, chilies, black mustard seeds and cumin seeds
- Saute until golden brown and the seeds have popped
- Now turn the heat to low
Add the whisked egg mixture:
- Let the outer edge of the egg mixture set
- Drag the set edges to the center with a silicone spatula. Cook for another 2 minutes and flip the eggs over. Turn the heat off. Take the pan off the heat and break the eggs into large curds. Transfer to a plate and serve immediately.
In the feature photo, I have served the Bhurji with buttered toast points and Indian Masala Chai. This is a very typical Indian breakfast.
When my dear friend, Tiffany, came to visit I served this breakfast. Tiffany told me these are her favorite eggs. I promised her that I would post the recipe, so here it is.
Let me know if you have any questions about the recipe. I hope you enjoy therse eggs as much as Tiffany and I do.