Egg Bhurji

🔥 Prep

• Crack the 4 eggs into a bowl, add the 1 tsp salt, and whisk until well combined.
• Peel and finely chop the 2 onions (about ½ cup).
• Dice the 1 tomato into small pieces (about ½ cup).
• Finely chop the 2 green chillies (adjust to taste) and mince the 1 tsp ginger.
• Have the 1.5 tbsp oil and 0.5 tsp chilli powder ready near the stove.

🔥 Cook

• 1. Heat the 1.5 tbsp oil in a non‑stick skillet over medium heat until shimmering.
• 2. Add the chopped onions and sauté, stirring occasionally, for 3‑4 minutes until they turn translucent.
• 3. Stir in the minced ginger and chopped green chillies; cook for 30 seconds until fragrant.
• 4. Add the diced tomato and continue to cook, stirring, for 2‑3 minutes until the tomato softens and releases its juices.
• 5. Sprinkle the 0.5 tsp chilli powder over the mixture, stir well, and cook for 15 seconds to toast the spice.
• 6. Pour the beaten eggs into the skillet, reduce heat to medium‑to low let the edges set for 20 seconds**.
• 7. Begin to scramble the eggs, gently stirring and folding, for 1‑2 minutes until they are just set but still moist; avoid over‑cooking.
• 8. Taste and adjust salt if needed, then remove the pan from heat.

🔥 Serve

• Transfer the egg bhurji to a serving bowl and garnish with freshly chopped coriander leaves.
• Serve hot with buttered toast, pav (Indian dinner rolls), or warm chapati/roti.
• Accompany with a wedge of lemon on the side for an optional tangy squeeze.