Egg Burji

Egg Burji, Anda Burji or Egg khagina (as it is known in Pakistan), is a dish popular in north and western India. Its preparation and appearance are similar to scrambled eggs. The difference lies in the addition of sauteed chopped onions, chilies, and optional spices. Paneer may substitute for the eggs.

Cooking Time: 20 minutes

Ingredients

1. Eggs 6
2. Onions chopped - 1 cup
3. Tomatoes chopped - 3/4 cup
4. Green chili chopped – 2
5. Frozen/cooked green peas - 1/4 cup
6. Garam masala powder – 1/2 tsp.
7. Red chili powder 1 teaspoon.
8. Ginger paste – 1/4 teaspoon
9. Vegetable oil – 3 tablespoon.
10. Chopped coriander leaves for garnishing
11. Salt to taste

Steps:

1. Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chili powder
mix well.
2. Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till
onions become slight brown in color.
3. Add tomatoes and cook until tender.
4. Add green peas and cook for about 3 minutes. Since the peas are already cooked, you should not
heat more.
5. Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled
eggs upside down so that the eggs get fully cooked (for 4 minutes).
6.Sprinkle garam masala and garnish with chopped coriander leaves.

Serve hot with green chili sauce/tomato sauce and have it as a protein filled breakfast or just as a snack by itself.