EGG BHURJI or KHAGINA
What’s a quick breakfast recipe? Breakfast for me always has to be eggs! I love to have eggs for morning snack, well anytime of the day actually! – scrambled on toast, stuffed omelettes, sunny side up etc.. just love ‘em any style! Here’s a quick breakfast recipe – Egg Bhurji or Khagina as it is called back home. I recall having this recipe for breakfast most of the times during school days. I certainly think my mum chose to make this, because it is a quick one, and mainly because it uses eggs! Yes, I definitely inherited the liking for eggs from her!!
I’ve seen various versions of Egg Bhurji, some like using lots of sliced onoins, some prefer keeping it slightly watery and so on. But I find this recipe very comfortable with parathas, bread (whip up a quick sandwich!!), or even rice! So, the next time you are planning to have eggs for breakfast, do try this one!
Cuisine: Indian | Cooking time: 20 mins | Serving: 2 people
Eggs – 4
Potatoes – 1 small (thinly sliced) optional
Onions – 2 sliced
Ginger garlic paste – 1 tsp
Red chilli powder – 1/2 tsp
Turmeric powder – a pinch
Green chillies – 1 no (chopped)
Curry Leaves – 1 few (chopped)
Salt to taste
Oil – 2 tbsp
Coriander to garnish
Heat oil in a shallow pan and fry ginger garlic paste and turmeric powder.
Add potatoes, fry for a minute and then add curry leaves and onions and stir fry until they are soft. Mix in red chilli powder and salt. Note: you can exclude potato in this recipe. But I’ve liked this better with potatoes.
Pour a little water to avoid the mixture to burn. With the spoon make some space in between the mixture for the eggs.
Break the eggs one at a time into the spaces in the pan. Cover and cook on low for about 5 mins or until the eggs are cooked through.
Crush the eggs slightly while mixing with the onions to incorporate well. Adjust with salt n pepper if desired. Top it up with coriander and green chillies.
Serve with parathas or plain rice.