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.
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 10 min
Ingredients
Nutrition Facts
- Calories
- 206
- Fat
- 15 g
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Carbohydrate
- 4.5 g
- Fibre
- 1 g
- Sugars
- 1 g
- Protein
- 13 g
- Sodium
- 345 mg
- Cholesterol
- 0 mg
- 1 tbsp ( 15 mL ) butter
- ½ cup ( 125 mL ) finely chopped onion
- 1 tbsp ( 15 mL ) minced ginger
- ½ tsp ( 2.5 mL ) each salt and pepper
- 8 eggs
- 1 tbsp ( 15 mL ) mild or medium curry paste
- ½ cup ( 125 mL ) peas
- 1 plum tomato, seeded and diced
- 1 red Thai chili pepper, seeded and finely diced (optional)
Instructions
-
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.
-
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.