The breakfast edit 262

Egg Bhurji with Peas

Make egg bhurji with peas, from the first ingredient to the finished dish.

1 serving · 11 ingredients · 4 steps

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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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