Egg Bhurji
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Ingredients
- 8 egg
- 1 onion, finely chopped
- 1 green pepper, sliced
- 150 g tomatoes, finely chopped
- 2 fresh green chillies
- 0.5 tsp ground turmeric
- 0.5 tsp chilli powder
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 261 kcal
- Protein
- 16 g
- Carbohydrate
- 6.7 g
- of which sugars
- 4.8 g
- Fat
- 18.1 g
- of which saturates
- 4.2 g
- Fibre
- 2 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and cook the chopped onion and green pepper over medium heat for 6 minutes until softened.
- 2
Add the chopped green chillies and cook for 1 minute, then stir in the ground turmeric and chilli powder.
- 3
Add the chopped tomatoes and cook for 5 minutes until softened.
- 4
Beat the eggs and pour them into the pan, then cook over low heat, stirring and breaking them up often, for 3-4 minutes until just set.
- 5
Scatter with the chopped coriander and serve with toast or flatbread.
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