Golden Masala Egg Bhurji With Toasted Rice Recipe

About this recipe

Golden Masala Egg Bhurji with Toasted Rice is a delicious and protein-rich North Indian breakfast that’s perfect for a family morning meal. The eggs are scrambled with aromatic spices, onion, tomato, and fresh coriander, creating a fragrant masala that pairs perfectly with lightly toasted rice. This dish is full of bold flavors and textures, combining the softness of the eggs with the subtle crunch of the rice. With 21g of protein and 618 calories per serving, it’s a balanced meal to fuel your day. The cooking process is straightforward yet satisfying, as the spices blend beautifully with the eggs, filling your kitchen with enticing aromas. Serve it hot for breakfast or brunch to impress your loved ones with a hearty and comforting dish.

Ingredients

• 1 pack (6 pcs) Fresh White Eggs
• - DELI QUINOA/BASMATI RICE 1KG
• 350 g Id Fresh Liquid Sambar (Heat & Eat)
• 200 ml Mustard Oil
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 50 g Everest Cumin Powder
• - KATDARE BLACK PEPPER POWDER 12GM
• - Rock Salt
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Crack the eggs into a bowl, whisk them until smooth, and set aside.
2. 2. Wash the cooked rice thoroughly and drain excess water. Spread it on a plate to dry slightly.
3. 3. Chop the onion, tomato, and green chilies finely. Mince the garlic and ginger.
4. 4. Heat 1 tablespoon of oil in a pan and add the drained rice. Stir-fry for 5 minutes until lightly toasted and aromatic. Set aside.
5. 5. In the same pan, heat the remaining oil and sauté onions until golden brown and translucent.
6. 6. Add minced garlic, ginger, and green chilies to the onions. Cook for 2 minutes to release their aroma.
7. 7. Stir in the chopped tomatoes and cook until they soften and blend into the mixture.
8. 8. Sprinkle in turmeric, red chili powder, coriander powder, cumin powder, and black pepper. Mix well and cook for 1 minute.
9. 9. Pour the whisked eggs into the pan and stir gently to scramble them with the masala mixture.
10. 10. Cook the eggs until they are soft and slightly moist, ensuring they do not overcook.
11. 11. Add rock salt and adjust seasoning as needed. Stir in the fresh coriander leaves for a burst of flavor.
12. 12. Plate the toasted rice and top it with the masala egg bhurji. Garnish with extra coriander if desired.