Egg bhurji — Indian scrambled eggs with pitta
~12 minon the hobIndiaVegetarian
558kcal
29 gprotein
49 gcarbs
25 gfat
4 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 822 | 40 g |
| Emmagetting lean | 27% | 453 | 27 g |
| Jackgrowing | 24% | 397 | 21 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Eggs3
- White onion½
- Tomatoes100 g
- Pitta bread or naan1
- Chillies½
- Extra virgin olive oil2 tsp
- Coriander, fresh½ bunch
- Eggs6
- White onion1
- Tomatoes200 g
- Pitta bread or naan2
- Chillies1
- Extra virgin olive oil1 tbsp
- Coriander, fresh½ bunch
- Eggs12
- White onion2
- Tomatoes400 g
- Pitta bread or naan4
- Chillies2
- Extra virgin olive oil2 tbsp
- Coriander, fresh1½ bunches
From your store cupboard
Garam masalaClovesTurmericBlack pepperGround cinnamonSaltGround cumin
If you can’t get it
- Pitta bread or naan → a tortilla, flatbread or an ordinary baguette split in half
Method
- Chop the onion, tomatoes and chilli into small dice.
- Fry the onion in the oil for 3 minutes, until it turns golden.
- Add the chilli, half a teaspoon of turmeric, a teaspoon of ground cumin and half a teaspoon of garam masala. If you have no garam masala, use a pinch each of cinnamon, clove and black pepper — that’s its backbone. Fry 30 seconds, so the spices bloom in the fat.
- Tip in the tomatoes, salt and let them cook down 3 minutes, until they collapse into a thick mass.
- Beat the eggs and pour them into the pan. Stir slowly with a wooden spoon and take it off the heat while the eggs still look glossy and wet — they finish in the residual heat.
- Scatter over the coriander. Warm the pitta in a dry pan and serve it alongside.
- Chop the onion, tomatoes and chilli into small dice.
- Fry the onion in the oil for 3 minutes, until it turns golden.
- Add the chilli, half a teaspoon of turmeric, a teaspoon of ground cumin and half a teaspoon of garam masala. If you have no garam masala, use a pinch each of cinnamon, clove and black pepper — that’s its backbone. Fry 30 seconds, so the spices bloom in the fat.
- Tip in the tomatoes, salt and let them cook down 3 minutes, until they collapse into a thick mass.
- Beat the eggs and pour them into the pan. Stir slowly with a wooden spoon and take it off the heat while the eggs still look glossy and wet — they finish in the residual heat.
- Scatter over the coriander. Warm the pitta in a dry pan and serve it alongside.
- Chop the onion, tomatoes and chilli into small dice.
- Fry the onion in the oil for 3 minutes, until it turns golden.
- Add the chilli, half a teaspoon of turmeric, a teaspoon of ground cumin and half a teaspoon of garam masala. If you have no garam masala, use a pinch each of cinnamon, clove and black pepper — that’s its backbone. Fry 30 seconds, so the spices bloom in the fat.
- Tip in the tomatoes, salt and let them cook down 3 minutes, until they collapse into a thick mass.
- Beat the eggs and pour them into the pan. Stir slowly with a wooden spoon and take it off the heat while the eggs still look glossy and wet — they finish in the residual heat.
- Scatter over the coriander. Warm the pitta in a dry pan and serve it alongside.
Allergens: Celery (9), Lactose, Cereals containing gluten (1), Milk (7), Eggs (3)
