Sunday Mornings: Slow Down with Egg Bhurji

There's something uniquely comforting about an unhurried Sunday morning. Barefoot at the kitchen counter, sipping on freshly brewed coffee, while the sunlight gently filters through the windows. It's mornings like these that inspire simplicity and soulful cooking, and today, egg bhurji sets the rhythm.

Egg bhurji is a beloved Indian scrambled egg dish—warm, spiced, and full of comfort. There’s no need for precise measurements or complicated instructions. Cooking this dish is about instinct and ease, tossing in spices like turmeric and chili, maybe adding diced onions or tomatoes, and gently scrambling until everything melds beautifully. The aroma itself invites you to slow down, savor, and appreciate the small joys of cooking without rushing.

Part of the magic of making egg bhurji is how personal it can be. Each family, each cook, has their own special twist or addition. Perhaps it's fresh green chilies for a subtle kick or a sprinkling of fragrant cilantro to finish. Others may prefer to enrich their bhurji with grated cheese or a dash of garam masala for an extra depth of flavor. There's something profoundly comforting about a dish that adapts so easily to your mood, pantry, and preference.

The cooking process itself becomes a meditative act—gently whisking eggs, chopping vegetables, and watching spices bloom slowly in the hot oil. Each step unfolds unhurriedly, reminding us to appreciate these quiet moments in a busy life. And when the cooking is done, savoring this simple yet deeply satisfying meal brings a sense of calm and contentment.

This is what Sunday mornings are truly about: simplicity, warmth, and the joy of taking your time.

Ingredients:

• 6 boiled eggs, grated

• 1 medium onion, diced

• ½ bell pepper, diced

• 2 medium tomatoes, diced

• 2 tsp double concentrate tomato paste

• 1 tsp ginger garlic paste

• ½ teaspoon turmeric powder

• ½ teaspoon red chili powder

• 2 teaspoon pav bhaji masala

• salt to taste

• 1½ tablespoons chickpea flour (besan)

• 1 tbsp kasuri methi

• 1 tbsp cilantro

• ¾ cup water

• 2 tsp oil

Instructions:

Prep your eggs first by boiling, peeling, and grating them. Once done set them aside. In a heavy bottomed pan heat oil and add finely chopped onion. Sauté for 3-4 minutes until it is softened. Keep stirring to prevent it from sticking.

Add chopped green bell pepper, chopped ginger, and garlic. Cook for a couple of minutes. Now add in the tomatoes, & tomato paste and cook for about 4-5 minutes or until tomatoes are softened and the oil starts to separate at the edges . Smash the mixture with the back of the spoon to bring together the onion and tomato mixture.

Add turmeric powder, chilli powder, pav bhaji masala, and salt. Mix well and cook for 1-2 minutes on low flame.

Add in the chickpea flour (besan) and cook on low for a couple of minutes until the raw smell is gone. Then add in water and mix well to make sure there are no lumps in the mixture.

Bring to a gentle simmer and then add in the boiled and grated eggs, mix well and cook for another couple of minutes to make sure the eggs are flavored well and all the flavors meld together.

Add in the crushed kasuri methi and mix well and check the seasoning and adjust if needed. Turn off the flame and add in the chopped fresh cilantro and serve immediately with some hot rotis or freshly toasted bread.

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