Tomato and Egg Bhurji

INGREDIENTS

• 6 Egg
• 2 Tomato
• 1 Onion
• 1 Green Chili
• 2 cloves Garlic
• 4 tsp Cooking Oil
• 0.5 tsp Cumin Seed
• 0.25 tsp Turmeric
• 0.5 tsp Red Chili Powder
• 1 tsp Ground Coriander
• 1 tsp Salt
• 4 tbsp Fresh Coriander

STEPS

1. 1

   Crack 6 eggs into a bowl and whisk until the yolks and whites are fully combined. Set aside.

2. 2

   Heat 4 tsp of cooking oil in a wide skillet over medium heat. Add 0.5 tsp of cumin seed and cook for 20 seconds, until fragrant.

   ⏱ 0 min

3. 3

   Add 1 onion (chopped), and 1 green chili (finely chopped). Cook for 3 minutes, stirring, until the onion softens and turns lightly golden.

   ⏱ 3 min

4. 4

   Add 2 cloves of garlic (minced), and cook for 30 seconds. Add 2 tomatoes (finely chopped), 0.25 tsp of turmeric, 0.5 tsp of red chili powder, 1 tsp of ground coriander, and 1 tsp of salt. Cook for 5 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy mixture.

   ⏱ 5 min

5. 5

   Pour the beaten 6 eggs into the skillet. Stir continuously and scrape the base, cooking for 3 to 4 minutes until the eggs form soft, moist curds with no visible liquid remaining. Do not overcook.

   ⏱ 3 min

6. 6

   Turn off the heat, fold in 4 tbsp of fresh coriander (chopped), and serve immediately.