Egg Bhurji

For my first post in a blog capitalising upon local ingredients, I figured some foraged Allium triquetrum would earn bonus points. These little guys are more commonly known as wild onion or three-cornered leek and grow in abundance around London, spreading quickly once planted and surviving even the most squalid conditions. If wild onions aren’t handy, substitute any locally available allium (scallion would be lovely) or simply leave them out. The recipe won’t suffer, and the point of this blog is to encourage flexible cooking by adapting with what your own local community has in abundance.

Egg Bhurji

I’ve chopped some up to throw into a quick and comforting egg bhurji. Eaten mainly in India and Pakistan, it’s something like spicy scrambled eggs loaded with veggies. It’s traditionally served with roti or naan, but I’ve used some toasted wholemeal pita (recipe to come!), which provides a wonderful pocket of carbs to serve these eggs in.

Egg Bhurji

Egg Bhurji

Egg Bhurji

(serves 1)

  • 1 green chilli
  • 1 small onion
  • 3 stalks wild onion
  • 1 tomato
  • 1 t fresh ginger, grated
  • pinch of turmeric
  • pinch of red chilli powder
  • 2 eggs
  • 1 T rice milk
  • pinch of garam masala
  • salt/pepper, to taste
  • coriander, to garnish.

Finely chop the chilli, onion, and tomato. Heat some vegetable oil over medium-high and add onions. Once they begin to soften, stir in the green chill, tomatoes, ginger, tumeric, and chilli powder. Meanwhile, beat the eggs with milk and a pinch of salt. Lower the heat and add eggs and garam masala to the frying pan, stirring every few seconds until the eggs are properly cooked. Season to taste and serve with freshly chopped coriander and toasted flatbread.

Egg Bhurji

Share on FacebookShare on TumblrTweet about this on TwitterPin on PinterestShare on Google+Email this to someone
This entry was posted in Breakfast, Foraged, India and tagged , , , , , . Bookmark the permalink.

9 Responses to Egg Bhurji

  1. Judith says:

    Looks delicious!

  2. What stunning photos! This is the second Indian-spiced eggs recipe I’ve come across this week. Such a good idea!

    The Shine Supper Club is rounding-up egg recipes this month, and perhaps you’ll consider joining us. This would be a great contribution!

    • wandercrush says:

      Hi Sarah, thanks very much! I’d be honoured to contribute to your recipe round-up. Just let me know if there’s anything I need to do!

  3. Carole says:

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

    • wandercrush says:

      Hey Carole, I’ve linked it in just now. Thanks for the opportunity! It’s a great collection so far.

  4. Carole says:

    Irina, , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and am blown away by all the great ideas! Cheers

    Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

    Pps If you would like email reminders of future Food on Fridays, just let me know your email address. It will be kept private.

  5. Pingback: Creamy Greek Scrambled Eggs from the Recipe Girl Cookbook | on FamilyFreshCooking.com — Family Fresh Cooking

  6. Pingback: Stuffed Portobello Burgers & Birthday BBQ // .wandercrush.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify via Email Only if someone replies to My Comment