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EGG BHURJI

Get ready to indulge in some serious smoky, buttery goodness with this BBQ Buttered Egg Bhurji. This Indian-style scrambled eggs recipe is full of bold spices, heat, and that unmistakable BBQ char. Served with grilled naan or stuffed into BBQ potato skins, it’s the ultimate comfort with a spicy kick.

Course Breakfast
Cuisine Indian
Keyword bbq, BHURJI, eggplant, INDIAN

Ingredients

For the Bhurji:

  • 4 large eggs
  • 2 tbsp butter a must for richness
  • 1 large onion finely chopped
  • 2 tomatoes chopped
  • 2 green chillies chopped (adjust for heat)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • Salt and pepper to taste
  • Fresh coriander chopped
  • 1 tbsp lemon juice

For the sides:

  • 2 naan breads

Instructions

  1. Preheat the grill to 180°c.
  2. To cook the Bhurji heat the butter in a cast-iron skillet over direct heat. Once melted, add the cumin seeds and cook for 30 seconds until fragrant.
  3. Toss in the onions, tomatoes, and green chillies. Cook for about 5 minutes, stirring frequently, until the onions are soft and the tomatoes are starting to break down.
  4. Add in the garam masala, turmeric, ground coriander, salt, and pepper. Stir to combine and let the spices cook for a minute, letting that smoky aroma develop.
  5. Crack the eggs into the pan, stirring constantly to create soft, creamy curried scrambled eggs. Add more butter for that rich, velvety texture. Continue stirring until the eggs are fully scrambled and cooked but still soft. Toss in the chopped coriander and squeeze some lemon juice over the top for a zing.
  6. Brush the naan with a bit of butter or ghee, then grill for 2–3 minutes per side, until charred and warm.
  7. Serve the Bhurji on a platter with the grilled naan and mango chutney on the side for some zing.