Masala Egg Scramble (Anda Bhurji)

The short answer: This masala egg scramble is a fast take on Indian anda bhurji, and it has about 23g of protein with a slice of toast. Sizzle cumin seeds in ghee, add onion, green chili, tomato and turmeric, then scramble three eggs right in the pan. It’s done in about 6 minutes.

It’s 6:45 AM. The kids need shoes, the dog needs out and you need to eat something real before the day starts pulling. Plain scrambled eggs feel like a chore. So add a little spice and the same three eggs taste like a street food breakfast.

It’s one of the meals from our guide to high protein breakfasts you can make in 5 minutes, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why this masala egg scramble works on busy mornings

• Eggs cook in minutes. Three large eggs give you about 19g of protein before the toast.
• One small pan. The spices, the vegetables and the eggs all cook together.
• Big flavor, no sauce. Whole cumin, turmeric, ginger and green chili do all the work.
• Soft curds stay tender. Pull the pan early and the eggs finish cooking on the plate.

Eggs are one of the simplest whole-food proteins you can buy. The Harvard Nutrition Source explains why spreading protein through the day, starting at breakfast, makes sense.

The flavor: what makes it taste so good

Anda bhurji is a classic in Indian homes and at street stalls. The trick is blooming whole cumin in hot ghee first. Then the onion, ginger and chili soak up that toasty flavor before the eggs go in.

• Whole cumin seeds bloomed in ghee for a nutty, toasty base
• Turmeric and a pinch of chili powder for warm color and heat
• Fresh green chili and ginger for a bright kick
• Cilantro and a squeeze of lime to finish

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Ingredients: ghee, cumin seeds, small red onion, green chili, fresh ginger, small tomato, ground turmeric, chili powder, sea salt, pasture-raised eggs, fresh cilantro, lime, sprouted grain or sourdough bread

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make masala egg scramble

First, chop the onion, tomato, chili and ginger small so they cook fast. Next, bloom the cumin in ghee, then soften the vegetables for 2 minutes. Then add the eggs and stir gently until soft curds form. The full recipe card is below.

Masala Egg Scramble (Anda Bhurji)

Spiced Indian scrambled eggs with ghee, cumin, turmeric, onion, tomato and green chili. About 6 minutes and 23g protein.

6minutes

23gprotein

350calories

1servings

Servings

1x2x3x

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Ingredients Uncheck all

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• 1 tsp ghee or butter
• 1/2 tsp cumin seeds
• 1/4 small red onion finely chopped
• 1 green chili finely chopped, seeded for less heat
• 1/2 tsp fresh ginger grated
• 1/2 small tomato finely chopped
• 1/4 tsp ground turmeric
• 1 pinch chili powder
• 1/4 tsp sea salt
• 3 large pasture-raised eggs beaten
• 1 tbsp fresh cilantro chopped
• 1 wedge lime
• 1 slice sprouted grain or sourdough bread toasted

Instructions

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1. Heat the ghee in a small skillet over medium heat. Add the cumin seeds and let them sizzle for 20 seconds.
2. Add the onion, green chili and ginger and cook for 1 minute, stirring.
   Start 1 min timer
3. Add the tomato, turmeric, chili powder and salt and cook for 1 minute more, until the tomato softens.
   Start 1 min timer
4. Pour in the eggs. Stir gently with a spatula for 1 to 2 minutes until soft curds form. Pull the pan off the heat while they still look a little wet.
   Start 2 min timer
5. Top with cilantro and a squeeze of lime. Serve on the toast.

Calories 350Protein 23gCarbohydrates 21gFat 20gFiber 4gper serving, estimated

Serving ideas

Serve it on toasted sourdough or sprouted grain bread, or wrap it in a warm cassava tortilla. Also, a few slices of cucumber on the side keep it fresh.

Nutrition at a glance: each serving has about 350 calories, 23g protein, 21g carbs and 4g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Add a handful of spinach with the tomato for more greens.
• Use a jalapeno or serrano if you can’t find Indian green chilies.
• Stir in 1/4 cup crumbled paneer for about 5g more protein.
• Skip the bread and serve it over sauteed greens.

Make-ahead and storage tips

It tastes best fresh. However, you can chop the onion, tomato, ginger and chili the night before and keep them in a container in the fridge. Then breakfast is truly 5 minutes.

Frequently asked questions

Save this one for your next long day. Want more? Try our smoked salmon cottage cheese bowl next.

This article is for general information and is not medical or nutrition advice.