Breakfast

Egg Bhurji with Peas

Name: Egg Bhurji with Peas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 large, about 165 g Egg; 60 g Onion; 80 g Tomato; 60 g Frozen peas; 8 g Rapeseed oil; A small piece, grated Fresh ginger; Half a green chilli, chopped Fresh red chilli; A quarter teaspoon Ground turmeric; Half a teaspoon Garam masala; A handful, chopped Fresh coriander; To taste Salt

Indian scrambled eggs cooked into onion, tomato, ginger and green chilli with turmeric and garam masala, with peas stirred through. 25 g of protein for 393 kcal.

Calories: 393kcal
Protein: 25g
Fat: 24g
Carbs: 15g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Egg Bhurji with Peas, plated and ready to serve. — The finished recipe. Egg Bhurji with Peas

Ingredients 1 to 6 for egg bhurji with peas arranged separately on a dark worktop. — Ingredients 1 to 6. 3 large, about 165 g Egg. 60 g Onion. 80 g Tomato. 60 g Frozen peas (From frozen. They only need the last two minutes.). 8 g Rapeseed oil. A small piece, grated Fresh ginger

Ingredients 7 to 11 for egg bhurji with peas arranged separately on a dark worktop. — Ingredients 7 to 11. Half a green chilli, chopped Fresh red chilli. A quarter teaspoon Ground turmeric. Half a teaspoon Garam masala. A handful, chopped Fresh coriander. To taste Salt

Egg Bhurji with Peas, preparation step 1: Fry the finely chopped onion in the oil over a medium heat for five minutes until golden, then add the ginger, chilli and turmeric for thirty seconds. — Step 1. Fry the finely chopped onion in the oil over a medium heat for five minutes until golden, then add the ginger, chilli and turmeric for thirty seconds.

Egg Bhurji with Peas, preparation step 2: Add the chopped tomato and cook for three minutes until it breaks down, then the peas and salt for two minutes more. — Step 2. Add the chopped tomato and cook for three minutes until it breaks down, then the peas and salt for two minutes more.

Egg Bhurji with Peas, preparation step 3: Beat the eggs, pour them in and stir continuously over a low heat until they are in small soft curds. Take off the heat before they dry. — Step 3. Beat the eggs, pour them in and stir continuously over a low heat until they are in small soft curds. Take off the heat before they dry.

The finished egg bhurji with peas. — Step 4. Stir in the garam masala and coriander and serve.

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Ingredients

Egg3 large, about 165 g
Onion60 g
Tomato80 g
Frozen peas60 g
From frozen. They only need the last two minutes.
Rapeseed oil8 g
Fresh gingerA small piece, grated
Fresh red chilliHalf a green chilli, chopped
Ground turmericA quarter teaspoon
Garam masalaHalf a teaspoon
Fresh corianderA handful, chopped
SaltTo taste

Method

Fry the finely chopped onion in the oil over a medium heat for five minutes until golden, then add the ginger, chilli and turmeric for thirty seconds.
Add the chopped tomato and cook for three minutes until it breaks down, then the peas and salt for two minutes more.
Beat the eggs, pour them in and stir continuously over a low heat until they are in small soft curds. Take off the heat before they dry.
Stir in the garam masala and coriander and serve.

Worth knowing

Bhurji is drier and more broken up than a Western scramble; keep stirring and the curds stay small. It is usually eaten with a roti, which would add about 120 kcal.
Peas are not traditional but they are 47 kcal of something green in a dish that otherwise has none.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.