Anda Bhurji - Indian Spiced Scrambled Eggs
I do love a leisurely Sunday breakfast. It's a chance for the whole family to sit down together and chat about what's happening in the world whilst dipping our little soldiers into our runny-yolked boiled eggs - I'm happy to say that Sam loves his Sunday boiled egg. As well as the eggy protein, I like to serve a little salad (e.g. rocket, radish, alficoz, org. cherry toms.) as I like to get my fibre and phytonutrients! Today, I decided to make the Mumbai street food dish: Anda Bhurji - spiced Indian scrambled eggs. This dish combines spiced, creamy scrambled eggs with tomato, onion and chilli - protein and phytonutrients atop my favourite wholegrain toast.
PROTEIN FIBRE VITAMIN-B6/B12/C/D IRON MAGNESIUM POTASSIUM CALCIUM LYCOPENE COLINE
Ingredients
serves me
- small knob of butter
- 20g red onion
- 2 ripe cherry toamtoes
- 1 small green chilli
- 1 fat garlic clove
- 2cm* fresh ginger
- ¼ tsp Kashmiri chilli powder
- ¼ tsp turmeric powder
- 2 free-range eggs*
- sea salt to taste
Anda Bhurji
- 2 sprigs of fresh coriander
- small knob of butter
- good sourdough or wholemeal toast
to finish
NOTES*
A paste of ginger and garlic is often used in Indian cuisine. The quantitiy of ginger is equal to the quantity of garlic - the same is required for this recipe.
Looking for a good egg is never easy. After many broken eggs, I have settled on Pazo de Vilane: a Galician company that really look after their chickens. With eggs, the quality of the nutrients contained within is very much determined by what the chicken eats. Remember that buying organic eggs only means the chickens have been feed organic feed - it does not guarantee the quality of that feed. Look for a deep yellow/ orange yolk and find out a little about the company producing the eggs that you dunk your soldiers into.
We make quite a few tortillas (omelettes) here in Valencia and it is therefore of paramount importance that every household has a non-stick pan that is only used for that singular purpose - well I use mine for scrambled eggs too.
Method
Prep the veg: crush the garlic, grate an equal quantity of ginger and finely chop the cherry tomatoes, green chilli, and red onion.
Heat the butter in an omelette pan*. When the butter starts to bubble, add the onion, tomato, and chilli. Soften a little before adding the ginger and garlic - cook and stir for one minute. Mix in the dry spices before pouring in the eggs. Lightly season and stir until the mixture curdles. Stir in a little more butter and half the coriander. Serve and finish with the rest of the coriander.
James and the flat peach x
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