Weekend Routine

Weekends in my house are generally laid-back. All of us tend to sleep in, and things start moving and shaking only after 9 am. More often than not, we find ourselves gravitating towards brunch — a delightful interlude between breakfast and lunch or simply breakfast foods served later in the day, for lunch. Whichever way you define brunch, it has evolved into a cherished family ritual on weekends, much like our weeknight dinner routine. Over time, I’ve curated an array of “eggciting” concoctions, like the family favorite Anda/Egg Bhurji Bruschetta, making our weekend time together even more special.

Anda/Egg Bhurji Bruschetta

Anda/Egg Bhurji

Anda/Egg Bhurji, simply put, is an Indian twist on the classic scrambled eggs, transforming them into a vibrant, colorful, and flavorful spiced-up version that is anything but basic! Eggs are whisked into a spicy onion-tomato masala sauce until they become a delicious “bhurji”, i.e. scrambled to perfection. This dish is commonly featured as Akuri on the breakfast menus of Irani cafes throughout the country or found at street-side joints, often served in a newspaper (which is how I had when late night hunger struck during exam time, although that might have changed now in 2024!) alongside pav/pao, the Indian dinner rolls or slider buns.

Anda/Egg Bhurji

Homemade Bhurji

Making bhurji at home is not only easy but also comes together in no time! The recipe is straightforward, requiring just a few basic spices and aromatics such as ginger, garlic, onions, and tomatoes to create the base masala sauce before incorporating the eggs. For the spices, I love to use Everest Egg Curry Masala or the Everest Pav Bhaji Masala, like the street vendors do, but you can use your favorite or homemade garam masala by all means!

Anda/Egg Bhurji

Naturally, the homemade versions offer you the flexibility to control the amount of fat, whether it’s oil, ghee, or butter, and you can also opt for healthier accompaniments like whole-grain buns or whole wheat rotis and chapatis for a complete meal. Personally, I often turn it into a hearty sloppy-joe-like sandwich, with burger buns smeared with spicy ketchup, layered with spinach leaves and a slice of cheddar or havarti cheese for a crunch-time lunch when working from home.

Anda/Egg Bhurji Sloppy Joe

Anda/Egg Bhurji Burrito

Aside from serving it with buns or Indian breads, my family will happily have it rolled into a burrito. It’s essentially Anda/Egg Bhurji stuffed into whole wheat or spinach tortillas and lightly toasted. We amp up our burritos by adding shredded cheese, crispy hash browns, creamy mashed avocado, and savory breakfast sausage. The result – a hearty and satisfying Bhurji Burrito that graces our brunch table at least once a month.

Anda/Egg Bhurji Burrito

Feel free to customize your burrito with your favorite toppings or sauces to suit your taste preferences.

Anda/Egg Bhurji Bruschetta

Italian Bruschettas are one of my favorite appetizers, and I often prepare a variety of them for easy entertaining or to accompany wine on a laid-back Friday evening. I particularly enjoy serving breakfast bruschettas made with smoked salmon, hard-boiled, or smashed (soft-boiled) eggs on toasted sourdough bread when hosting brunch for friends and family. Recently, I came up with another variation – Anda/Egg Bhurji Bruschetta, and it was a hit!

Anda/Egg Bhurji Bruschetta

It’s a perfect blend of Indian and Italian flavors, where the spiced scrambled eggs come together in perfect harmony with toasted sourdough bread. We love to elevate it further with shredded Amul cheese, the quintessential Indian cheddar cheese easily available in the refrigerated sections of your local Indian grocery stores. Of course, you can skip it or use your favorite kind and make any other tweaks to the recipe, thus adding personal touches to make it your own. Either way, I promise you are going to thoroughly enjoy the flavors that come together to create a unique and mouthwatering experience.

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Anda/Egg Bhurji Bruschetta


  • Author: Vasanti
  • Yield: 3 servings 1x

Description

Spice up your breakfast or brunch with Indian-style spicy masala scrambled eggs on toasted sliced bread with salty, buttery cheese.


Ingredients

Scale

For the Anda Bhurji/Egg Scramble

  • 2 tbsp ghee/butter/neutral cooking oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafetida
  • 1 small onion, diced
  • salt, as needed
  • 1 tsp ginger-garlic paste (or 1 medium garlic clove + 1/2 inch ginger, grated)
  • 1/4 tsp turmeric
  • 1 tsp Everest Egg Curry Masala (see FAQs & Notes + Variations)
  • 1 medium tomato, diced
  • 6 large eggs (see Variations)
  • 45 sprigs of cilantro/coriander leaves, chopped, for garnishing

For the Bruschetta

  • 6 slices of sourdough or any other bread of choice, toasted
  • 2 medium green onion, thinly sliced, for topping
  • Grated Indian Amul or any other shredded cheese of choice, for topping, as needed

Instructions

  • In a nonstick skillet heat ghee/butter/oil over medium heat. Add the cumin seeds and asafetida. When the cumin sizzles and the asafetida froths, add in the diced onion. Sprinkle some salt to help the onion soften and sweat.
  • Sauté the onion for 4-5 minutes till it turned light brown and then add the ginger-garlic paste. Stir and continue to sauté for a couple more minutes.
  • Stir in the turmeric and the Everest Egg Curry Masala and sauté for 30 seconds to let the spices bloom.
  • Stir in the diced tomato and combine well.
  • Continue sautéing, stirring frequently, for about 2-3 mins till most of the moisture evaporates.
  • Turn the heat down to low. Crack 6 eggs directly in to the spiced onion-tomato mixture.
  • Whisk with the cooking spoon while combining the eggs with the onion-tomato mixture.
  • Cook the eggs stirring continuously over low heat. 
  • Keep scraping the sides and the bottom of the pan as the eggs cook.
  • Turn the heat off once the eggs firm up and have cooked but are still soft and velvety in texture.
  • Garnish with chopped cilantro/ coriander leaves and green onion, if using.
  • Spoon the prepared bhurji over toasted slices of whole wheat bread and sprinkle with sliced green onion and grated cheese.

Keywords: Quick & Easy, Indian Street Food

Step-by-Step Details

Step: 1

In a nonstick skillet heat ghee/butter/oil over medium heat. Add the cumin seeds and asafetida. When the cumin sizzles and the asafetida froths, add in the diced onion. Sprinkle some salt to help the onion soften and sweat.

Step: 2

Sauté the onion for 4-5 minutes till it turned light brown and then add the ginger-garlic paste. Stir and continue to sauté for a couple more minutes.

Step: 3

Stir in the turmeric and the Everest Egg Curry Masala and sauté for 30 seconds to let the spices bloom.

Step: 4

Stir in the diced tomato and combine well.

Step: 5

Continue sautéing, stirring frequently, for about 2-3 mins till most of the moisture evaporates.

Step: 6

Turn the heat down to low. Crack 6 eggs directly in to the spiced onion-tomato mixture.

Step: 7

Whisk with the cooking spoon while combining the eggs with the onion-tomato mixture.

Step: 8

Cook the eggs stirring continuously over low heat.

Step: 9

Keep scraping the sides and the bottom of the pan as the eggs cook.

Step: 10

Turn the heat off once the eggs firm up and have cooked but are still soft and velvety in texture. Garnish with chopped cilantro/ coriander leaves.

Step: 11

Spoon the prepared bhurji over toasted slices of whole wheat bread and sprinkle with sliced green onion and grated cheese.

Recipe FAQ’s and Notes

Can't find Egg Curry Masala

Substitute with garam masala that you may have on hand.

Recipe Variations

Substitute the Egg Curry Masala with Pav Bhaji Masala to create the Indian street-style Anda Bhurji

Substitute eggs with crumbled paneer to create a vegetarian version and crumbled firm tofu for a vegan variation of the recipe.

Make a Bhurji Sloppy-joe Sandwich, with burger buns smeared with spicy ketchup, layered with spinach leaves and a slice of cheddar or havarti cheese.

Stuff the Bhurji into whole wheat or spinach tortillas along with shredded cheese, crispy hash browns, creamy mashed avocado, and savory breakfast sausage and roll it into a Burrito. Lightly toast it on a pan over the stove or in a toaster oven.

Happy cooking
Vasanti

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Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.



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