INDIAN EGG BHURJI Apr 9 Written By Eleanor Debel https://www.youtube.com/shorts/yKFbcpK-2g4PrintEGG BHURJIYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients1 Tbsp ghee 1 small red onion, diced ½ tsp cumin seeds 1 spicy green chili, finely diced 1 tsp ginger paste 1 tsp garlic paste 1 tsp garam masala ¼ tsp turmeric ½ tsp kashmiri red pepper powder 2 large tomatoes, diced 6 large eggs Salt and pepper to taste Chopped fresh cilantro to finish InstructionsHeat a large skillet over medium high heat and add the ghee. Once melted, add the diced red onion and cook, stirring, until the onion begins to soften, about 3 minutes. Add the cumin seeds and diced green chili to the pan and stir to combine, cook for 1-2 minutes until the cumin starts to get fragrant. Stir in the ginger and garlic paste to the onion mixture, then stir in the garam masala, turmeric and kashmiri red chili. Let cook for just a minute so the spices begin to toast then add in all the diced tomato. Cook, stirring frequently, until the tomatoes begin to break down and create a saucy mixture, about 5 minutes. While the tomatoes cook, crack your eggs into a bowl and season with a little salt and pepper, then whisk together. Pour the eggs into the pan with the tomato and onion and reduce the heat to medium low. Cook, stirring gently until the eggs just begin to set and soft curds form. Remove from the heat and continue stirring until your eggs are fully set. Sprinkle with cilantro and serve with bread on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance vegetarianhealthybreakfast Eleanor Debel
INDIAN EGG BHURJI Apr 9 Written By Eleanor Debel https://www.youtube.com/shorts/yKFbcpK-2g4PrintEGG BHURJIYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients1 Tbsp ghee 1 small red onion, diced ½ tsp cumin seeds 1 spicy green chili, finely diced 1 tsp ginger paste 1 tsp garlic paste 1 tsp garam masala ¼ tsp turmeric ½ tsp kashmiri red pepper powder 2 large tomatoes, diced 6 large eggs Salt and pepper to taste Chopped fresh cilantro to finish InstructionsHeat a large skillet over medium high heat and add the ghee. Once melted, add the diced red onion and cook, stirring, until the onion begins to soften, about 3 minutes. Add the cumin seeds and diced green chili to the pan and stir to combine, cook for 1-2 minutes until the cumin starts to get fragrant. Stir in the ginger and garlic paste to the onion mixture, then stir in the garam masala, turmeric and kashmiri red chili. Let cook for just a minute so the spices begin to toast then add in all the diced tomato. Cook, stirring frequently, until the tomatoes begin to break down and create a saucy mixture, about 5 minutes. While the tomatoes cook, crack your eggs into a bowl and season with a little salt and pepper, then whisk together. Pour the eggs into the pan with the tomato and onion and reduce the heat to medium low. Cook, stirring gently until the eggs just begin to set and soft curds form. Remove from the heat and continue stirring until your eggs are fully set. Sprinkle with cilantro and serve with bread on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance vegetarianhealthybreakfast Eleanor Debel
