Egg Bhuri (Spicey Indian Scrambled Eggs)
A quick egg recipe full of fragrant Indian aromatics such as green chili, coriander leaves, crispy fired onions and garlic. A great way to add flavour to any low carb breakfast plate, or enjoyed on their own as a flavourful low carb vegetarian option.
Equipment
- Knife & Cutting Board
- Fry Pan
Ingredients
- ½ small onion sliced
- 2 cloves garlic minced
- 4 large eggs
- 4 tablespoons fresh coriander leaves chopped
- 1 tablespoon lemon juice
- salt & pepper to taste
Instructions
- Start by cutting the onion in half and slicing it thin with a sharp knife. Peel and mince the fresh garlic as well. Add to a hot frying pan with hot butter, oil, or ghee. It should sizzle once it hits the pan. The goal is to quickly fry the onions and garlic hot to crispy the edges and add flavour.
- After 3-5 minute once the edge of the onion are starting to brown and crisp, carefully add the sliced green chilies and fry for 30 seconds to 1 minutes. Careful as this can cause the air to become spicy like pepper spray so vent well and cover if possible.
- After the chilis have fried crack fresh eggs straight into the pan and get to work with a spatula or rubber scrapper to scramble everything around. Cook the eggs for 2-3 minutes until they are done to your liking.
- Just before plating the egg bhuri, add lots fresh chopped coriander leaves and sprinkle with lemon juice. Season with salt and pepper and enjoy!
Nutrition
Calories: 168kcalCarbohydrates: 4.4gProtein: 13.2gFat: 10.7gFiber: 0.4gSugar: 2.1gSugar Alcohols: 0.04gNet Carbs: 4g
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