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.

News Source : https://www.oregonlive.com/nytcooking/2026/04/776107352-anda-bhurji-tomato-chile-scrambled-eggs.html