Egg Bhurji on Toast

Ingredients

• 2 wholeeggs
• 2 slicebread
• 0.5 mediumonion
• 1 smalltomato
• 1 wholegreen chilli
• 2 tbspfresh coriander (cilantro)
• 1 tspbutter
• 1 tspcooking oil
• 0.25 tspcumin seeds
• 0.25 tspturmeric powder
• 0.25 tspred chilli powder
• 0.25 tspgaram masala
• 0.25 tspsalt

Method

1. 1

   Finely chop the onion, tomato, and green chilli. Roughly chop the fresh coriander. Crack the eggs into a bowl, add a pinch of salt, and beat lightly with a fork.

2. 2

   Heat oil in a small pan over medium heat. Add the cumin seeds and let them splutter for about 15 seconds.

3. 3

   Add the chopped onion and green chilli and sauté for 2–3 minutes until the onion softens and turns lightly golden.

4. 4

   Add the chopped tomato along with turmeric, red chilli powder, and salt. Cook for 1–2 minutes, stirring, until the tomato breaks down and the oil begins to separate.

5. 5

   Pour in the beaten eggs and reduce the heat to medium-low. Stir continuously with a spatula, folding the eggs gently as they cook — about 2 minutes. Remove from heat while still slightly soft as they will continue cooking. Sprinkle garam masala and fresh coriander and stir through.

6. 6

   While the eggs are cooking, toast the bread slices and spread butter on them while hot. Spoon the egg bhurji generously over the toast and serve immediately.