Spiced scrambled eggs with onion, tomato and chili served alongside warm whole wheat paratha β a fast, hearty Pakistani breakfast.
Anda paratha is one of the most reliable breakfasts across Pakistani households β a quick scramble of eggs with onion, tomato and green chili, served next to a warm, flaky paratha. It requires almost no planning, which is exactly why it's such a common weekday morning meal. The technique is simple but the details matter: whisking the raw vegetables directly into the eggs, rather than sauteing them first, is what gives anda bhurji its particular texture, with the vegetables softening gently as the eggs set. Cooking over moderate heat keeps the eggs soft rather than tough. Served with a warm paratha for scooping and a side of yogurt to cool things down, it's a breakfast built for speed without sacrificing the warmth and spice that define Pakistani home cooking.
Serves 2
Heat a dry skillet over medium heat. Warm each paratha 1-2 minutes per side until heated through and slightly crisp. Set aside.
In a bowl, whisk the eggs with onion, tomato, green chili, cilantro, chili powder and salt.
Add ghee to the same skillet over medium heat until melted and shimmering.
Pour in the egg mixture and cook, stirring gently, until just set but still soft, about 3-4 minutes.
Serve the anda (eggs) alongside the warm paratha and a side of yogurt.
Keep the heat at medium so the vegetables in the eggs soften without the eggs themselves turning rubbery.
Whisk the vegetables directly into the eggs rather than pre-cooking them separately β this is the traditional anda bhurji method.
Keep the heat moderate; high heat turns eggs with this much moisture rubbery before they fully set.
Warm the paratha in the same pan right before the eggs to save a dish and add a little extra flavor.
Add crumbled paneer to the egg mixture for a richer version.
Swap paratha for plain toast or naan if that's what's on hand.
Add a pinch of turmeric to the eggs for color and a subtle earthy flavor.
Best eaten fresh, as scrambled eggs don't reheat well. If needed, store leftover paratha separately and reheat in a dry skillet.
Anda paratha β eggs scrambled with onion, tomato and chili, served alongside a flaky whole wheat flatbread β is one of the most common breakfasts in Pakistani households, quick enough for a weekday morning but substantial enough to carry through to lunch.
Yes, a simple masala omelet with just chili powder and salt is a common variation if you're short on prep time.
Toasted bread, naan or even a tortilla warmed in the same pan works as a substitute.
They were likely cooked over too-high heat or for too long β pull them off the heat while still slightly soft, as they continue cooking from residual heat.
Per serving (320g / 11.3 oz) Β· 2 servings total
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