'Ande ki Bhurji' or 'Spicy Scrambled Eggs' is a quick street food snack that is also eaten at breakfast. The spice of green chillies, the sweetness of onions and the tang of tomatoes along with the creaminess of eggs is a perfect dish to eat with buttered toast or a roll.
Serves 2
1 tbsp sunflower oil
½ teaspoon cumin seeds
1 onion, finely diced
2 green chillies, finely diced
2 tomatoes, roughly chopped
4 eggs
Salt & black pepper, as needed
1 tbsp fresh coriander leaves, roughly chopped
Preparation Time: 10 minutes. Cooking Time: 15 minutes.
1. Heat the oil in a non-stick frying pan on the simmering plate, hotplate on simmering setting or induction hob, add the cumin seeds and fry gently until they start to sizzle and darken slightly.
2. Add the onions and chillies and fry until softened.
3. Stir in the chopped tomatoes and cook for about 5 minutes until the flesh breaks down.
4. Then stir in the coriander.
5. Whisk the eggs in a large bowl, season with a little salt and pepper.
6. Stir the beaten eggs into the tomato mixture and cook, stirring all the time to scramble them.
7. Take them off the heat when they have nearly set and let them finish cooking in the residual heat of the pan. The eggs should be cooked but soft and glossy.
8. Serve at once with fresh bread or hot toast.
