Egg bhurji with roti

Anda bhurji is the meal you make when everyone is hungry and the clock is not on your side. Soft scrambled eggs cooked with onion, tomato and a little masala, wrapped up in a warm phulka. It is honest, filling food that works for breakfast, lunch or a quick dinner.

Why it helps

Eggs are one of the best everyday protein sources in an Indian kitchen, and protein is what keeps a meal satisfying instead of leaving you hungry again in an hour. Pairing the bhurji with roti gives you a balanced plate rather than a plain carb meal. Read more about protein for Indian women and other high-protein Indian breakfasts.

Ingredients (serves 2)

• 4 eggs
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chilli, chopped (optional)
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chilli powder (adjust to taste)
• Salt to taste
• 2 teaspoons oil or ghee
• Fresh coriander, chopped
• 4 phulkas or rotis, to serve

Method

1. Heat the oil in a kadhai or on a tawa over medium flame.
2. Add the onion and green chilli. Saute until the onion turns soft and light golden.
3. Add the tomato, turmeric, chilli powder and salt. Cook until the tomato breaks down and the masala looks glossy.
4. Break the eggs directly into the kadhai.
5. Stir continuously on medium-low flame, scraping the base, until the eggs are just set and soft. Do not overcook or they turn rubbery.
6. Switch off the flame, sprinkle coriander and mix once.
7. Serve hot with fresh phulkas and a side of sliced onion or cucumber.

Make it your own

• Add chopped capsicum or grated carrot with the onion for extra vegetables and crunch.
• Use only egg whites for a lighter version, or add a spoon of milk while scrambling for extra softness.
• Skip the roti at dinner and pile the bhurji over a big katori of salad for a lighter evening plate.

Enjoy it as part of the CurviCare Plate, or try our home-style egg curry next.