Eggs Bhurji

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.

Prep Time:
10 min
Cook Time:
10 min


Nutrition Facts
  • 1 tbsp (15 mL) butter
  • 1/2 cup (125 mL) finely chopped onion
  • 1 tbsp (15 mL) minced ginger
  • 1/2 tsp (2.5 mL) each salt and pepper
  • 8 eggs
  • 1 tbsp (15 mL) mild or medium curry paste
  • 1/2 cup (125 mL) peas
  • 1 plum tomato, seeded and diced
  • 1 red Thai chili pepper, seeded and finely diced (optional)


  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.
  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.