Pakistani Anda Paratha Breakfast Plate

About This Recipe

Anda paratha is one of the most reliable breakfasts across Pakistani households — 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.

Ingredients

Serves 2

• 2whole wheat parathas(store-bought or homemade)
• 3eggs
• 1onion(finely diced)
• 1tomato(finely diced)
• 1green chili(minced, optional)
• 0.25 cupcilantro(chopped)
• 0.5 tspred chili powder
• 0.5 tspfine sea salt
• 2 tbspghee or oil
• 0.5 cupplain yogurt(for serving)

Instructions

1. 1

   Cook the parathas

   Heat a dry skillet over medium heat. Warm each paratha 1-2 minutes per side until heated through and slightly crisp. Set aside.

2. 2

   Whisk the eggs

   In a bowl, whisk the eggs with onion, tomato, green chili, cilantro, chili powder and salt.

3. 3

   Heat the pan

   Add ghee to the same skillet over medium heat until melted and shimmering.

4. 4

   Cook the eggs

   Pour in the egg mixture and cook, stirring gently, until just set but still soft, about 3-4 minutes.

5. 5

   Plate together

   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.

Variations

• •

  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.

Storage

Best eaten fresh, as scrambled eggs don't reheat well. If needed, store leftover paratha separately and reheat in a dry skillet.

Frequently Asked Questions