Pakistani Anda Bhurji (Spiced Scrambled Egg) with Toasted Sesame

About This Recipe

Anda bhurji is Pakistan's spiced scrambled egg, closer in spirit to a masala scramble than a French omelet, and it's a common breakfast or light dinner across the country, often eaten with paratha. Onion, tomato, green chile and a pinch of turmeric are cooked down into a soft masala first, then eggs are poured in and scrambled through, picking up the color and spice of the vegetables as they set. A finishing scatter of toasted sesame seeds isn't classic to every household version, but it's a common addition in some Punjabi and Karachi kitchens for extra nuttiness and texture, especially when the bhurji is served rolled into a paratha rather than eaten with a fork. The sesame should be dry-toasted separately in a small pan until golden and fragrant, not added raw. The whole dish comes together in under 15 minutes, which is exactly why it's a weekday breakfast staple — full of flavor without needing a long ingredient list or much technique beyond patience with the onions.

Ingredients

Serves 2

• 5eggs
• 2 tbspvegetable oil
• 1onion(finely chopped)
• 1tomato(finely chopped)
• 2green chiles(finely chopped)
• 0.25 tspturmeric
• 0.5 tspred chile powder
• 0.75 tspsalt
• 2 tbspsesame seeds
• 2 tbspcilantro(chopped)

Instructions

1. 1

   Toast the sesame

   In a dry small pan over medium heat, toast sesame seeds, shaking often, until golden and fragrant, about 2 minutes. Set aside.

2. 2

   Cook the onion

   Heat oil in a nonstick skillet over medium heat. Add onion and cook until soft and just starting to brown, 4 minutes.

3. 3

   Add tomato and chile

   Stir in tomato, green chile, turmeric, chile powder and salt. Cook 4 minutes until the tomato breaks down into a soft masala.

4. 4

   Scramble in the eggs

   Beat the eggs lightly and pour into the pan. Scramble continuously over medium heat until just set but still soft, 2 to 3 minutes.

5. 5

   Finish and serve

   Remove from heat, scatter toasted sesame seeds and cilantro on top, and serve immediately with paratha or toast.

Variations

• •

  Add a handful of grated paneer or crumbled feta for a creamier bhurji.

• •

  Roll the finished bhurji inside a warm paratha for a portable breakfast wrap.

• •

  Skip the sesame and finish with a pat of butter and extra black pepper for the more classic version.

Storage

Best eaten immediately; eggs toughen on reheating. If needed, store covered in the fridge up to a day and reheat gently over low heat with a splash of milk to loosen.

Frequently Asked Questions