Eggs Bhurji

  • Serves: 4
  • Cooking Time: 10 MINS
  • Total Calories: 206 CALS

Nutrients per serving:

  • 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.

 

Ingredients

  • 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