Egg Bhurji with Roti

Ingredients

• 4 large eggs
• 1/2 medium onion
• 1 medium tomato
• 1 small green chili(optional)
• 1 tsp (grated) ginger(optional)
• 1 clove (minced) garlic(optional)
• 1 tbsp oil
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garam masala(optional)
• 2 tbsp (chopped) fresh cilantro(optional)
• 2 medium roti

Instructions

1. 1

   Prep (about 8 minutes): Finely chop the onion and tomato. Mince the garlic and grate the ginger if using. Chop green chili (optional). Crack eggs into a bowl and whisk with a pinch of salt.

2. 2

   Cook (about 12 minutes): Heat oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic, ginger, and green chili (if using) for 30 seconds.

3. 3

   Add tomato, turmeric, red chili powder, and cumin. Cook until tomatoes break down and the mixture looks saucy, about 4 minutes.

4. 4

   Pour in the whisked eggs. Stir and scramble gently until just set and no liquid egg remains, about 3–5 minutes. Season with salt to taste and add garam masala (optional).

5. 5

   Serve hot with warm roti, topped with cilantro (optional).