Indian Scrambled Eggs – Ande ki Bhorji’ or ‘Spicy Scrambled Eggs’ is a quick street food snack. It is also eaten at breakfast. The spice of green chillies, the sweetness of onions and the tang of tomatoes along builds the dish. However add the creaminess of eggs and it is a perfect dish to eat with buttered toast or a roll. I often serve this in a wrap and a small amount of Mango Chutney for lunchtime snack. It is filling without being too much. This makes a lovely a difference to the usual scrambled eggs. I have also used a sprinkle of Cayenne when out of chillies.
Indian Scrambled Eggs (Ande ki Bhorji)
- Beat the eggs, salt, and pepper together in a bowl.
- Heat the oil in a large skillet over moderate heat and saute the onions until tender and golden but not brown, about 3 to 4 minutes.
- Add the cumin and saute for 30 seconds.
- Reduce the heat to low and add the egg mixture.
- Stir frequently until the eggs are cooked to the degree you prefer.
- Serve garnished with cilantro and chile peppers