15 Minute Egg Bhurji (Anda Bhurji) (teaforturmeric)

4 large eggs
1 T finely chopped cilantro & more for garnish
3/4 t kosher salt, divided (use less for sea salt/table salt)
3 T neutral oil
1 large yellow onion, diced
3 garlic cloves, finely chopped
1/2 – 1 t Serrano or Jalapeno pepper to taste, chopped or sliced
1/4 – 1/2 t red chili powder or cayenne
1/2 t coriander powder
1/4 t cumin powder
1/4 t black pepper
1/4 t turmeric powder
1/2 small Roma tomato, finely chopped

Crack eggs in a medium bowl and whisk until uniform. Add cilantro and 1/2 t salt, and whisk again to combine. Heat oil in a medium nonstick pan over medium-high heat. Once hot, add onion and sauté for 5 min until soft and translucent. Add garlic, green chili and remaining 1/4 t salt. Continue to sauté for another 2 min until onions start to turn golden on some edges. No need to brown onions. Reduce heat to low. Add spices (red chili, coriander powder, cumin powder, black pepper and turmeric) and stir for 1 min to allow them to bloom. Increase heat to medium-high. Add tomato and sauté for a min until softened. Pour whisked eggs into the onions. Stir constantly until set but still glossy, about 2 min. Turn off heat and garnish with more cilantro, if desired. Serve immediately with any type of bread, paratha or roti.

Tagged: Breakfast