Egg and capsicum bhurji for breakfast or supper

Lalkila Kitchen · Eggs · Breakfast · Everyday cooking

Bhurji can be breakfast, a quick supper or a filling to serve with bread. This Lalkila Kitchen recipe uses eggs, capsicum, onion and cumin, with a small amount of turmeric and chilli. Use capsicum or bell pepper, whichever name you find at your local shop.

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Ingredients

  • 4 eggs
  • 1 onion, finely chopped
  • 2 capsicums or bell peppers, deseeded and chopped
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon oil
  • Salt to taste
  • Chopped coriander or parsley, optional garnish

Method

  1. Heat the oil in a pan. Add the cumin seeds, then the onion. Cook until the onion is golden.
  2. Stir in the turmeric, chilli powder and salt. Add the capsicum and stir well.
  3. Cover and cook over low heat until the capsicum is tender, checking and stirring to prevent sticking. The archive suggests about 10 minutes.
  4. Beat the eggs, add them to the pan and stir gently until they are fully set and cooked through. Egg dishes should reach 160°F or 71°C.
  5. Add the optional coriander or parsley and serve hot.

Cooking notes

Keep the egg category distinct from vegetarian recipes when choosing dishes for guests. Serve with bread, chapati or another accompaniment you enjoy.

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Recipe source

Adapted from Egg Capsicum Bhurji in the archived Egg Recipes collection, page 34, credited to Sify Food. The egg temperature follows FoodSafety.gov guidance.

FoodSafety.gov cooking temperature guidance

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