Egg Bhurji

Ingredients

• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped
• 1 tsp ginger-garlic paste
• 1 medium tomato, finely chopped
• 1/4 tsp turmeric
• 1 tsp red chili powder
• 1 tsp pav bhaji masala or garam masala
• 6 eggs
• salt, to taste
• 2 tbsp chopped cilantro

Before you cook

• Finely chop the onion, tomato, green chili, and cilantro
• Crack the eggs into a bowl with a pinch of salt and beat lightly

Steps

1. Heat the oil in a wide pan over medium heat
2. Add the cumin seeds and let them sizzle for a few seconds
3. Add the chopped onion and green chili
4. Cook, stirring often, for 4 to 5 minutes until the onion turns soft and translucent
5. Stir in the ginger-garlic paste and cook for 30 seconds until fragrant
6. Add the chopped tomato
7. Cook the tomato down, mashing it with the back of your spoon, for 3 to 4 minutes until it breaks into a thick paste
8. Sprinkle in the turmeric, red chili powder, and pav bhaji masala
9. Stir the spices into the tomato-onion base and cook for 1 minute
10. Pour the beaten eggs into the pan
11. Let the eggs sit undisturbed for 10 seconds, then start scrambling them into the masala with a spatula
12. Keep scrambling and folding the eggs over medium-low heat for about 2 minutes, until just set but still soft
13. Season with salt to taste
14. Scatter the chopped cilantro over the top before serving