Anda bhurji

About this recipe

You could make plain scrambled eggs again... or you could make this spicy Indian-style scramble with onion, pepper, ginger, garlic and tomatoes. Your choice. We know what we’re picking.

This dish, called “anda bhurji” in Indian cuisine or masala scrambled eggs, is a popular street food in many regions of India as it’s quick to make and provides a healthy, satisfying meal on the go. The combination of spices, aromatics and inclusions varies across different recipes and styles, so feel free to change it up to suit your tastes. The most important question is: how spicy do you like it?

Use Just Egg to make a plant-based version of this delicious Indian recipe and enjoy it for any meal of the day or as a satiating, low-carb snack. And don’t forget, we’ve got dozens of recipes as delicious and simple as this vegan anda bhurji, each one made cholesterol-free with Just Egg. Our plant-based eggs are as good for breakfast scrambles like this as they are for baking, pancakes or waffles.

Serves 2

6oz (¾ cup) Just Egg
1 teaspoon of olive oil or plant-based butter
⅛ teaspoon whole cumin seeds
1 small onion, diced
1-2 small fresh hot peppers, like serrano, minced (seeded or not)
¼ teaspoon salt
1 clove garlic, grated or minced
½ teaspoon fresh ginger, grated or minced
⅓ cup tomatoes, seeded, drained and diced
¼ teaspoon ground turmeric
½ teaspoon garam masala
Salt
Cilantro, for garnish

Equipment

Spatula
Nonstick skillet

01 / 05

Toast the cumin seeds

Warm the oil in a medium nonstick pan over medium-high heat. Add the cumin seeds and sizzle briefly until fragrant.

02 / 05

Sauté the aromatics

Add the onion, spicy peppers and ¼ teaspoon of salt. Cook until the onions are translucent. Add the garlic and ginger and cook for half a minute more.

03 / 05