Egg Bhurji recipe cooked in Punjabi style, the kind you mostly get on Delhi street sides. Extra spicy Indian style egg bhurji, with heat of chillies and flavourful with lots of coriander, onion and tomato served with paratha or buttered toast tastes delicious. This is also known as Anda bhurji or Indian style scrambled eggs.
In the egg bhurji eggs are cooked till firm (but not rubbery) and lots of street side vendors are seen selling the egg bhurji especially during winters in Delhi. Most of them serve these scrambled eggs with either buttered and toasted pav or bread toast. Anda bhurji also makes an excellent sandwich filling. Egg bhurji toasted sandwiches taste exceptionally good with a side of green chutney.
At our home we enjoy egg bhurji with Paratha, especially on weekends when mostly it is our brunch rather than a breakfast.
In regular street style egg bhurji, chopped onions and tomatoes are fried together to make a masala, but in my recipe I made one change I add Baby tomatoes instead of chopped tomatoes while serving. So I can still taste refreshing sweetness and slight tang of tomatoes, because I love tomatoes 🙂
Some people skip cilantro but I say chopped green chillies and few tablespoons of coriander leaves/cilantro makes a whole lot of difference in terms of taste so do not skip.
Here are other five things that you can do with hard boiled eggs
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