Anda Bhurji – Spiced Scrambled Eggs

After attending boarding school and having traversed the country back and forth for holidays, all my egg memories are tied to daily breakfast or travel in India.

These memories are so strong, that my internal palate thinks that it’s Monday if there’s scrambled eggs for breakfast; or if it’s extra spicy served and with with fresh yeasty bread, I must be at the corner Irani restaurant near my sister’s home in Bombay. And if it’s in the form of a masala omelette sandwich, it must have come from the pantry car, and I can hear the rattle of the train heading home.

To this day, when I scramble eggs, I make them in the Parsi or Iranian version of scrambled eggs, that are eaten all over India and called bhurji or akuri.

Spiced with turmeric, green chilies and a generous dose of onions and tomatoes, when hoisted on toasted bread that’s generously slathered with melting butter creeping through the slice, its heaven in a bite. That distinct fragrance that’s both nutty and spicy, bring me back each time to a feeling of comfort and adventure at the same time.

You can even made this vegan with crumbled tofu, which surprisingly my husband who’s part vegan has enjoyed a lot.

For 1 Serving

2 Eggs whisked
1 tbsp. milk
or
1 cup crumbled firm tofu if making it vegan
1/3 cup onions diced
1/3 cup tomatoes chopped
1-2 Thai green chilies or 1/2″ jalapeno diced (based on your desire for heat)
1/4 tsp. turmeric
1/4 tsp. cayenne pepper
1 tsp. olive oil
salt to taste

1. Wash, peel and dice or mince the vegetables required.
2. Heat the oil in a skillet and once hot, add the onions, and chilies; stir-fry for 1-2 minutes at medium heat until the onions are translucent. Then add the tomatoes and cook for another minute. You do not want to cook down and make the tomatoes mushy. Add a pinch of salt to the veggies.
3. Crack the eggs into a bowl, add the milk and whisk for a minute. Add a pinch of salt to the whisked eggs, along with the spices and whisk once more.
4. Pour the egg mixture into the skillet and stir gently to incorporate all the veggies with the egg curds. Cook until the eggs cook through, you do not want to burn the proteins and yet you do not want to have a runny scramble. If using tofu, crumble the tofu cake, add to the pan with the spices and stir-fry for 2-4 minutes until all the flavors and spices have been incorporated.
5. Serve with warm bread, a good quality salted butter and a cup of chai. I prefer the taste of Kerry Gold here in the US, while in India we swear by Amul butter.