This simple egg curry is so easy to make and can be whipped up in minutes. Made with basic ingredients and simple spices, this recipe is perfect for beginners. Full of flavour and spice, this egg curry recipe is perfect for those busy weeknights.

Often eaten with homemade chapattis but it can be served with almost whatever you like from boiled rice to buttery paratha to poori. A quick egg masala curry for everyone! This egg curry recipe is a budget-friendly, healthy and quick curry that is perfect for students and families alike. Made in under 30 minutes, this spiced scrambled egg curry is just too good.

Egg Bhurji

Made with basic ingredients and simple spices, this recipe is perfect for beginners. Full of flavour and spice, this egg curry recipe is perfect for those busy weeknights.

5 from 4 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 5 servings

Calories: 189kcal

Ingredients

• 2 tbsp Vegetable Oil
• 1 Onions/Pyaz finely diced
• 2 Tomatoes finely diced
• 1 tsp Salt/Namak
• 1 tsp Chilli Powder/Laal Mirch Powder
• 1 tsp Turmeric Powder/Haldi
• 2 tbsp Water
• 6 Eggs/Anday whisked
• 1 Green Chilli/Hari Mirch finely chopped
• Coriander/Dhaniyaa finely chopped

Instructions

• In a pot heat up the vegetable oil on medium heat until hot
• Add the finely diced onions then cook for 3-4 minutes until the onions are slightly softened
• Whilst the onions are cooking chop the tomatoes then add into the pan and cook for 4-5 minutes, stirring occasionally, until the tomatoes soften
• Add the salt, chilli powder and turmeric powder then cook the spices for 4-6 minutes then after a few minutes add in the water to prevent the spices from burning
• Add the finely chopped green chilli and cook for 1-2 minutes
• Add the eggs and allow the eggs to cook for 30 seconds undisturbed then gently lift and fold the cooked eggs on top and allow the uncooked parts to flow to the bottom of the pan – repeat this process for 3-4 minutes until the eggs are still slightly runny in places
• Add the finely chopped coriander then cook for 1 minute until the eggs are almost set as the residual heat will continue to cook the eggs for a few minutes after removing the curry from the heat
• Your simple egg curry curry is ready!

Video

Nutrition

Calories: 189kcal