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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 my Masala 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 favorite ways to enjoy some hot eggs for breakfast! If you’re looking more egg wrap recipes, I guarantee you’d love a Spicy Indian Egg Roll or a Chicken 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 chili 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 fresh Classic Layered Paratha or a Classic Homestyle Roti/Chapati/Phulka.
Tools Needed
How to Make the Best Egg Bhurji
1. Heat a pan on medium heat and add in the butter and cumin seeds.
2. 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.
4. Season with a pinch of salt and red chili powder (Optional).
5. Cook until the tomatoes become soft.
6. Then, add in your eggs and lower the heat.
7. Continue stirring and mix well on low heat until the eggs start 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.
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.
9. Then gently wrap your bread.
Serve hot and enjoy!
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, savory 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.
What Makes This Egg Bhurji Different from Most
Egg bhurji, or anda bhurji - anda simply means egg in Hindi - is the Indian-style scrambled egg you will find on street corners and breakfast tables across north India. Most versions online load it right up. This one deliberately does not.
There is no garam masala in it, no tsp coriander powder, no tsp ginger garlic paste and no turmeric powder. No cardamom either, and no yogurt. It is not a curry - there is no gravy, nothing to spoon over rice, no simmering stage at all. What you actually have is 1 teaspoon of butter, a quarter teaspoon of cumin seeds, a quarter of an onion, half a tomato and 2 large eggs.
The tons of flavors people expect from a long spice list come from one move instead: the cumin seeds go into the butter first and saute until they turn reddish brown and aromatic, and those thirty seconds do more work than a spoonful of blended masala would. Deggi mirch is optional - a quarter teaspoon, for color more than heat - and sweet paprika or Kashmiri chili powder both stand in for it.
The Low-Heat Trick, and What to Wrap It In
The one thing separating a good bhurji from a rubbery one is heat. Once the eggs hit the pan, drop the heat to low and keep the spoon moving - stir constantly rather than letting the eggs sit and set. Then take the pan off the stove while they still look slightly underdone and creamy. Residual heat in the metal finishes them over the next thirty seconds, and if you wait until they look ready in the pan they will be dry by the time they reach the plate. Season lightly as you go: about a quarter teaspoon salt across two eggs is a sensible starting point, with more added at the end once you have tasted it.
Fresh cilantro chopped over the top is the classic finish, and other soft herbs work too. Traditionally this is served with pav - soft dinner rolls - which is where the name bhurji pav comes from, and it makes excellent sandwiches pressed between buttered slices. Here I wrap it in a Classic Layered Paratha warmed on a pan or in the microwave, then rolled up tight; a plain tortilla does the job perfectly well if paratha is not on hand. Spooned into a bowl next to rice it turns from a breakfast into a quick dinner. And do not skip the half tomato - it is what brings a little sweetness to push back against the chili heat.
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 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.
Stovetop
5.0 · 1 rating
7 min
Prep
14 min
Cook
21 min
Total
2
servings
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Heat a pan on medium heat and add the butter and cumin seeds. Cook until the cumin seeds turn reddish brown and aromatic.
Heat a pan on medium heat and add the butter and cumin seeds. Cook until the cumin seeds turn reddish brown and aromatic.
- 2
Add the onions and cook for 3-4 minutes or until they turn soft and translucent.
Add the onions and cook for 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 your eggs, a pinch of salt and lower the heat. Continue stirring and mix well on low heat until the eggs start to come together.
Then, add your eggs, a pinch of salt and lower the heat. Continue stirring and mix well on low heat until the eggs start to come together.
- 5
When the eggs become creamy and are about to be done cooking, turn off the heat and remove the pan from the stove. 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 remove the pan from the stove. 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.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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