Indian-Style Scrambled Eggs (Anda Bhurji)
This Indian-style scrambled eggs dish is a flavorful twist on a breakfast classic, perfect with toast, parathas, or chapatis.
Equipment
- 25 cm (10 in) frying pan
- knife
- mixing bowl
- spatula
Ingrediënten
- 3 tablespoons butter
- ½ medium onion finely chopped
- 1 small tomato chopped
- 1 tablespoon fresh coriander chopped
- ½ –1 hot green chilli finely sliced
- 4 medium or large eggs well beaten
- Salt and pepper to taste
Instructies
- Melt the butter in a frying pan over medium heat.
- Add the chopped onion and sauté for about a minute until it turns translucent.
- Add the chopped tomato, fresh coriander, and sliced green chilli.
- Stir and cook for 3–4 minutes until the tomatoes soften.
- Pour in the beaten eggs.
- Lightly season with salt and pepper.
- Stir the eggs continuously with a fork or spatula until they reach your preferred consistency.
- Serve immediately with toast, parathas, or chapatis.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy with freshly made parathas or a buttered slice of toast for a complete breakfast.
Wine Advice:
Pair this dish with a light and refreshing white wine such as Sauvignon Blanc or a crisp Chenin Blanc.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 6 g | Protein: 12 g | Fat: 20 g | Fiber: 2 g | Sugar: 3 g | Salt: 0.5 g
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