Today’s guest post is part 5 in the series “Rani in the Kitchen”, written by my friend Amy. Click here for parts 1-4.
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I love today’s recipe because it is healthy, easy, and super delish! Plus, it is a wonderful weekend breakfast recipe – and my fiance absolutely loves it! The recipe is Egg Bhurjee (or curried scrambled eggs). Those that have been following my recipes know that Indian cooking is all about the spices – and this recipe is no exception. What makes this dish so healthy is that it is flavored with fresh veggies and spices – so you an avoid much of fat in cheesy/meat scrambled egg combos! It actually cooks pretty fast in the morning, which is wonderful if you want to sleep in and have a quick and easy breakfast. Of course you can eat this recipe for dinner too – Indian food tastes good all the time!

Egg Bhurjee (Curried Scrambled Eggs)
Serves 2

Ingredients

5 medium eggs
2 tablespoon half and half or milk
1/2 large white or yellow onion
1-2 small green thai/indian chiles (optional)*
2-3 medium tomatoes, chopped
1 inch grated ginger (or 1 heaping tablespoon ginger paste)
1/2 cup frozen peas
1 tablespoon turmeric
2 tablespoon Garam Masala
1 tablespoon Coriander
1 teaspoon salt (more or less to taste)
1 tablespoon fresh chopped cilantro
3 tablespoons vegetable oil or butter

Preparation

1. Break open the eggs into a bowl. Add the half and half or milk. Whisk the egg/milk mixture together and set aside

2. Add the frozen peas to hot water and allow them to soak for a few minutes

3. Put the oil in a large skillet and heat on medium high heat

4. Chop the onion and add to the hot oil. Saute for a 1-2 minutes.

5. While the onion is sauteing, chop the green chiles and add to the onion/oil mixture

6. After the onion starts to turn yellow, add the grated ginger or ginger paste

7. Immediately drain the water off your peas and add the peas to the fry pan. Reduce heat to medium and fry for 1-2 minutes.

8. Now add in the spices: turmeric, garam malasa, and coriander. Saute for 1 minute.

9. Add in the chopped tomatoes and cook until tomatoes are mushy and fall apart 4-5 minutes (you can turn the heat back up a bit if you want to).

10. After the tomatoes are soft and the spices are fragrant, add in the egg mixture. Saute and stir the scrambled eggs for 3-5 minutes.

11. Garnish with cilantro

*If you don’t have chiles but you want the eggs a bit spicy substitute red chili powder or paprika.

It’s a wonderful, quick/easy breakfast. I usually serve this with Potato Poha (picture above, on the right side of the dish), which I will write about in my next post!