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Indian-Style Scrambled Eggs with Tomatoes and Chilies
The Indian dish called anda bhurji consists of eggs scrambled with spices and aromatics. We include fresh green chilies and tomatoes in this version, and also mix in some garam masala for warm, subtly sweet spiciness. Ghee, a type of clarified butter with rich, nutty notes, adds to the flavor of the eggs, but neutral oil works, too. For a milder version, remove the seeds from the chilies before chopping. In India, bhurji often is sold by street vendors as a late-night snack, piled on a piece of warm naan or rolled in a paratha, but these eggs are good any time of day.
4
Servings
Tip
Don’t forget to seed the tomatoes or their moisture will make the eggs too wet. Also, be sure to use a nonstick skillet or the eggs will stick to the surface.
25 minutes
Ingredients
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8
large eggs
-
2
tablespoons ghee or neutral oil
Directions
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01In a medium bowl, whisk the eggs until well combined. In a 12-inch nonstick skillet over medium-high, heat the ghee until barely smoking. Add the onion and ginger, then cook, stirring often, until golden brown, about 3 minutes. Add the jalapeño(s), tomatoes, garam masala and ¼ teaspoon salt; cook, stirring, until fragrant, about 2 minutes.
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