The Scrambled Eggs That Make Every Wrap Disappear

About this recipe

Egg Bhurji is a spicy Indian scrambled egg masala made with onions, tomatoes, and bold spices. Quick, flavorful, and perfect stuffed in a wrap for a satisfying lunch.

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Egg Bhurji - Masala Egg Scramble

These wrapped spicy scrambled eggs are such a fun twist to regular scrambled eggs, this recipe is a variation of a Parsi egg dish, akuri from the subcontinent of India.

As much as I love The Fluffiest Scrambled Eggs on top of toast or on an English muffin, I love making this Masala Egg Scramble when I am craving something with a kick for breakfast. This is almost like myMasala Cheese Toast recipe, except instead of cheese in the mixture we’re using scrambled eggs. That cheesy toast recipe is another yummy and fast breakfast option, so be sure to check that out if you haven’t already!

These spicy scrambled eggs are definitely one of my favourite way to enjoy some hot eggs for breakfast! If you’re looking more egg wrap recipes, I guarantee you’d love aSpicy Indian Egg Roll or aChicken Kathi Roll, which are classic Indian street food specialties!

The ingredients used in this dish are simple, and the eggs and fresh tomatoes transform these ingredients into a breakfast that is truly special.

What Do You Put in Spicy Masala Egg Scramble?

You don’t need many ingredients for this Spicy Scrambled Eggs recipe! A few ingredients go a long way to make these delicious creamy masala scrambled eggs.

Eggs
Tomatoes
Onion
Green chilies
Butter
Cumin seeds
Deggi mirch (red chilli powder)
Salt and pepper

If you are someone that is sensitive to spice, simply cut or omit the green chilies and red chili powder. This Egg Bhurji is great served over toast or in a tortilla wrap. You can even use these eggs for a great relaxing brunch, paired with a freshClassic Layered Paratha or a Classic Homestyle Roti/Chapati/Phulka.

How to Make the Best Egg Bhurji

1. Heat a pan on medium heat and add in the butter and cumin seeds.

Cumin seeds sizzling in melted butter in a pan on medium heat

2. Add the onions and cook 3-4 minutes or until they turn soft and translucent.

Diced onions and ham cooking in a dark pan with melted butter, partially softened.

3. Now add the chopped tomatoes, followed by the chopped green chilies.

Diced onions and red tomatoes cooking together in a dark non-stick pan during egg bhurji preparation.

4. Season with a pinch of salt and red chili powder (Optional).

Diced red peppers and onions cooking in a pan with red chili powder seasoning for egg bhurji

5. Cook until the tomatoes become soft.

Diced red bell peppers and green chilies cooking in oil on a dark skillet, softened and ready for eggs to be added.

6. Then, add in your eggs and lower the heat.

Raw eggs in a cardboard carton next to an open cookbook on a kitchen counter.

Eggs cooking in a pan with diced red peppers and tomatoes on low heat for egg bhurji.

7. Continue stirring and mix well on low heat until the eggs starts to come together. When the eggs become creamy and are about to be done cooking, turn off the heat and take the pan off the heat. The residual heat from the pan will continue cooking the eggs.

Creamy scrambled eggs with diced tomatoes and capers cooking in a pan on low heat.

Creamy scrambled eggs with diced tomatoes and green peppers cooking in a dark pan on low heat.

8. Heat your paratha bread or tortilla either on a pan over the stove or in the microwave. Then, transfer your egg mixture onto the wrap.

Spicy scrambled eggs being scooped onto a warm tortilla wrap with a spatula.

9. Then gently wrap your bread.

Spicy masala egg bhurji filling on a warm tortilla wrap, ready to be rolled.

Hand holding a tortilla wrapped around spicy egg bhurji filling with tomatoes and green peppers visible.

Serve hot and enjoy!

Two flour tortillas wrapped around spicy scrambled eggs filled with egg bhurji, served on a white plate.

Frequently Asked Questions

What is egg bhurji?▼

Egg bhurji is the Indian take on scrambled eggs — eggs cooked into a spiced masala of onion, tomato, cumin and green chili. Rolled into a paratha or tortilla, it makes a quick, savoury breakfast wrap.

How do I keep the eggs soft and creamy?▼

Cook the eggs on low heat, stirring, and take the pan off the heat while they're still slightly underdone. The residual heat finishes them gently so they stay creamy instead of dry and rubbery.

Is it spicy?▼

The heat comes from an optional green chili and a pinch of deggi mirch, so you can make it as mild or as fiery as you like — or leave them out altogether.

What bread should I use for the wrap?▼

A classic layered paratha is lovely here, but a flour tortilla works just as well. Warm it on the stovetop or in the microwave so it's soft and pliable before you fill and roll it.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Egg Bhurji Recipe | Spicy Masala Egg Scramble

Egg Bhurji is a spicy Indian scrambled egg masala made with onions, tomatoes, and bold spices. Quick, flavorful, and perfect stuffed in a wrap for a satisfying lunch.

5.0 · 1 rating

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7 min

Prep

14 min

Cook

21 min

Total

servings

easy

Level

Ingredients

Tap any quantity to scale

(5 g) butterShop →
(1 g) cumin seedsShop →
onion, finely diced
large tomato, finely diced
green chilli, finely chopped (optional)
(1 g) deggi mirch (optional)Shop →
large eggs
salt(to taste)Shop →
pepper(to taste)Shop →
Classic Layered Paratha, as needed

Instructions

1
Heat a pan on medium heat and add in the butter and cumin seeds. Cook until the cumin turns reddish brown and aromatic.
Heat a pan on medium heat and add in the butter and cumin seeds. Cook until the cumin turns reddish brown and aromatic.
2
Add the onions and cook 3-4 minutes or until they turn soft and translucent.
Add the onions and cook 3-4 minutes or until they turn soft and translucent.
3
Now add the chopped tomatoes, followed by the chopped green chilies. Season with a pinch of salt and red chili powder (Optional). Cook until the tomatoes become soft.
Now add the chopped tomatoes, followed by the chopped green chilies. Season with a pinch of salt and red chili powder (Optional). Cook until the tomatoes become soft.
4
Then, add in your eggs, a pinch of salt and lower the heat. Continue stirring and mix well on low heat until the eggs are starts to come together.
Then, add in your eggs, a pinch of salt and lower the heat. Continue stirring and mix well on low heat until the eggs are starts to come together.
5
When the eggs become creamy and are about to be done cooking, turn off the heat and take the pan off the heat. The residual heat from the pan will continue cooking the eggs. Taste for seasoning.
When the eggs become creamy and are about to be done cooking, turn off the heat and take the pan off the heat. The residual heat from the pan will continue cooking the eggs. Taste for seasoning.
6
Heat your paratha bread or tortilla either on a pan over the stove or in the microwave. Then, transfer your egg mixture onto the wrap and wrap tightly.
Heat your paratha bread or tortilla either on a pan over the stove or in the microwave. Then, transfer your egg mixture onto the wrap and wrap tightly.

Notes

•Optionally wrap the egg scramble in a tortilla.

Nutrition per serving

253

Calories

20g

Protein

Carbs

16g

Fat

Fiber

Sugar

1414mg

Sodium

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Tested & written in Anadi’s kitchen

Egg Bhurji - Masala Egg Scramble

What Do You Put in Spicy Masala Egg Scramble?

How to Make the Best Egg Bhurji

Frequently Asked Questions