Egg Bhurji

Instructions

1. Prepare the eggs
   Crack the eggs into a bowl and beat them well. Add a pinch of salt and set aside.
2. Temper the spices
   Heat oil or ghee in a non-stick pan over medium heat. Add cumin seeds and let them splutter for about 30 seconds until fragrant.
3. Sauté the aromatics
   Add the chopped onions and sauté until they turn translucent, about 3-4 minutes. Add the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.
4. Add the tomatoes and spices
   Add the chopped tomatoes and cook until they soften, about 2-3 minutes. Stir in turmeric powder, red chili powder, and salt. Mix well and cook for another minute.
5. Cook the eggs
   Pour the beaten eggs into the pan. Let them set slightly for 30 seconds, then start stirring and breaking them up with a spatula. Keep stirring to create soft, fluffy scrambled eggs with the spice mixture well incorporated.
6. Finish the dish
   When the eggs are almost done but still slightly moist (about 2-3 minutes of cooking), sprinkle garam masala over the top and mix well. Cook for another 30 seconds.
7. Garnish and serve
   Turn off the heat and garnish with fresh chopped coriander leaves. Serve hot with buttered toast, paratha, or roti.