Spicy Scrambled Eggs with Vegetables

Egg Bhurji with Vegetables

  • Servings: 1
  • Difficulty: easy
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Spicy Scrambled Eggs with Vegetables








I had some french beans and sweetcorn kernel lying around in the refrigerator (from the quinoa dinner) and was wondering how to use them up when I hit upon the idea of combining them with eggs.

eggs scrambled with vegetables makes for a very nutritious and delicious “fast food” experience

The addition of onion, tomato, sweetcorn and french beans means this quick meal easily provides your four of five-a-day.

This is the first time I have included vegetables (apart from the ubiquitous onion  and tomato) in egg bhurji. I loved the end result so much that, in the future as well, I will throw in a couple of vegetables when making this spicy scrambled egg dish.

If you want to try it, use the recipe as a template for any vegetables you may have lying around.

Goes very well with any type of bread like roti, tortilla, naan, sliced, roll and even on toast.


2 Eggs

2 Onion

2 Tomato

1/2 Cup French beans, chopped

1/2 Cup sweetcorn kernel

2-3 Green chilli

A piece of fresh ginger, the size of your thumb

1 Teaspoon turmeric powder

1 Teaspoon chilli powder

1 Teaspoon cumin powder

1 Teaspoon coriander powder

1 Teaspoon garam masala

1 Tablespoon oil

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and chop the tomato.
  3. Wash and slice the green chilli.
  4. Peel, wash and finely grate the ginger.
  5. Wash the french beans and sweetcorn kernels.
  6. In a small bowl, add the powdered spices: turmeric, chilli, coriander, cumin and garam masala. Cover and set aside.
  7. Heat the oil in a frying pan.
  8. When hot, lower the heat and add the chopped onion, tomato, chilli and ginger.
  9. Add salt to taste and the powdered spice mix.
  10. Stir well, cover and cook for 3 to 4 minutes.
  11. Uncover, add the french beans and sweetcorn kernel along with a couple of tablespoons of water.
  12. Cover and cook for about 10 minutes till the vegetables are tender.
  13. Uncover and gently break the eggs over the vegetable mixture.
  14. Cover and cook for 3 to 4 minutes till the eggs turn white and the yolk is a bit runny.
  15. Uncover and (again, gently) stir the eggs into the vegetables. Try and retain chunks of eggs instead of breaking them up completely.
  16. Cover and cook for a couple of minutes.
  17. Take the pan off the stove and let it rest for a few minutes before serving.
  18. Enjoy hot.


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