Anda Bhurji (Tomato-Chile Scrambled Eggs)

Name: Anda Bhurji (Tomato-Chile Scrambled Eggs)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 2 tablespoons ghee or neutral oil; 1 teaspoon cumin seeds; 1 teaspoon garlic paste or freshly grated garlic; 1 teaspoon ginger paste or freshly grated ginger; 2 Thai green chiles, chopped; 1 large shallot or small white or Spanish onion, finely chopped; ¾ teaspoon Kashmiri red chile powder (or other mild red chile powder); 2 plum tomatoes, finely chopped; 1 teaspoon fine sea salt; 8 eggs, beaten; ¼ teaspoon garam masala; 1 tablespoon chopped cilantro; Toast or roti, for serving

By Zainab Shah

Updated April 20, 2026

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

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Ready In: 20 min
Rating: (0)
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These spiced scrambled eggs, known in South Asia as anda bhurji, come together in just 20 minutes and are packed with flavor. Cumin, garlic and ginger add layers of earthiness and depth; green chiles bring a fresh heat reinforced by a more fiery red chile; and tomatoes and shallots cook down into a savory, jammy mixture. Beaten eggs are folded in and gently scrambled until soft and curdy, then finished with garam masala and a sprinkle of cilantro. The result is a comforting, versatile dish that’s just as good spooned onto buttered toast as it is scooped up with warm roti. Though not traditional, serving the anda bhurji with simply boiled white rice is just as enjoyable. This recipe is perfect for breakfast, but hearty enough for any time of day.

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Ingredients

Yield:4 servings

2 tablespoons ghee or neutral oil
1 teaspoon cumin seeds
1 teaspoon garlic paste or freshly grated garlic
1 teaspoon ginger paste or freshly grated ginger
2 Thai green chiles, chopped
1 large shallot or small white or Spanish onion, finely chopped
¾ teaspoon Kashmiri red chile powder (or other mild red chile powder)
2 plum tomatoes, finely chopped
1 teaspoon fine sea salt
8 eggs, beaten
¼ teaspoon garam masala
1 tablespoon chopped cilantro
Toast or roti, for serving

Ingredient Substitution Guide

Preparation

1. Step 1
  In a medium (10-inch) nonstick pan, heat the ghee on high for 30 to 60 seconds, until it thins out. Lower the heat to medium and add the cumin. Wait for a few seconds, until the cumin seeds are fragrant. Stir in the garlic and ginger. Cook for 30 seconds, until the smell of raw garlic dissipates. Stir in the green chiles.
1. Step 2
  Add the shallot and cook for 2 minutes, until it turns translucent. Stir in the red chile powder. Add the tomatoes and salt, turn the heat up to medium-high and cook for 3 minutes, until the tomatoes start to break down and turn jammy.
1. Step 3
  Stir in the eggs, adjust the heat to medium and let the eggs cook a bit without stirring. Once curds start to form, stir the eggs to scramble them, continuing to stir until more curds form. (For runnier scrambled eggs, this will take about 1 minute.) Remove from the heat just before the desired consistency of eggs is reached; they will continue to firm up as they go from pan to plate.
1. Step 4
  Sprinkle with garam masala and cilantro and serve with toast or roti.