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Egg Bhurji recipe Punjabi style

Egg Bhurji Punjabi style with Paratha | Spicy Indian Style Scrambled Eggs #MTCchainashta

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.
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Cuisine: Indian, indian cuisine, north indian, punjabi
Servings: 2
Calories: 293kcal
Author: Rekha Kakkar


  • 4 Eggs organic
  • 2 tablespoon Oil
  • 100 g onion finely chopped
  • Salt to taste
  • 1 teaspoon Red chilli powder
  • 2-3 green chilli chopped
  • 7-8 cherry Tomatoes halved
  • 1 tablespoon coriander leaves garnish


  • In a bowl whisk the four eggs with salt and red chilli pepper gently and keep this aside.
  • Take 2 tablespoon of oil and heat it in cast iron or thick bottomed pan. Add chopped onion, green chillies, cook them on slow heat for 2 -3 minutes
  • Add whipped eggs and keep the whole mix stirring gently till egg starts to set, increase the heat to the medium and cook them for 2 minutes.
  • Add sliced tomatoes, green chilli and some coriander leaves and serve hot with buttered toast, Pav bun or paratha.


  1. Cook the eggs to the firmness level you like, I like them firm but not burned and rubbery so I cook like i game method above.
  2. Creamy scrambled I don’t think work good with recipe because bhurji recipe eggs are always firm cooked.


Calories: 293kcal | Carbohydrates: 11g | Protein: 12g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 283mg | Potassium: 324mg | Fiber: 3g | Sugar: 5g | Vitamin A: 766IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 2mg