Eggs Bhurji

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
1 tbsp butter (15mL)
1/2 cup (125 mL) finely chopped onion
1 tbsp (15 mL) minced ginger
1/2 tsp ( 2 mL) each salt & pepper
8 eggs
1 tbsp (15 mL) mild or medium curry paste
1/2 cup (125 mL) peas
1 plum tomato, seeded and diced
1 red Thai chili pepper, seeded and finely chopped, optional
Nutritional Facts
Amount Per Serving
206 Calories
Protein
13g
Fat
15g
Sugar
1g
Fibre
1g
Carbohydrate
4.5g

Directions

Melt butter in large non-stick pan set over medium heat. Add onion, ginger, salt and pepper. Cook, stirring often until softened, about 5 minutes. Whisk eggs with curry paste and pour into pan.

Scatter peas, tomato and chili pepper (if using) over eggs. Cook until starting to set on bottom, about 2 minutes. Cook, stirring constantly until small curds are set, but still tender, about 3 minutes.