This spiced version of scrambles eggs is the lifeline to many. Packed with flavour and nutrition, egg bhurji is the perfect addition to breakfast, quick lunches, snacks or even an easy addition to the main meal at dinner time. Of course, every household has its own recipe for egg bhurji. This Indian twist to the world-renowned scrambled eggs is an item you cannot afford to overlook when learning to cook. The egg bhurji is an easy and forgiving addition to any meal and finding the right recipe is essential. Inevitably everyone adds their own twist to the recipe but this recipe is easy and very forgiving. You do not need to be a certified chef or even a very good cook to work this dish. What's best is that once you have this recipe perfected, you can apply the same principles to panner as well.

• 4 eggs
• 2 tbsp cooking oil
• 1 tsp cumin seeds
• 1 green chili
• 1 large onion
• 1 tomato
• Coriander leaves
• 1/4 tsp turmeric
• 1/4 tsp coriander powder
• 1/2 tsp cumin powder
• To taste salt
• Kashmiri red chilli

• Into a fairly large bowl, break the eggs and whisk thoroughly.
• Ensure that no pieces of eggshell fall into the bowl. Fish them out immediately if they do.
• Heat a pan over a low flame and heat the oil.
• Add cumin seeds to the oil and wait for them to sputter. This takes about 30 seconds.
• Add your finely chopped onions and green chili peppers. Saute them till golden brown. Some prefer to keep the vegetables fairly raw. If that is what you wish, you only have to wait till the onions and pepper wilt slightly.
• Add the tomatoes and spices and stir them around till the tomatoes soften. Cover the pan with a lid so that everything cooks well and till the spices lose their raw flavour.
• To the pan, pour the eggs you have beaten while stirring continuously. Keep moving the mixture about till the eggs are cooked to your preference.
• Switch off the flame and cover the eggs with a lid and let the eggs rest in the pan for a few minutes.
• Tast some bread with butter and serve the eggs on a bed of crunchy toast.
• You can garnish the bhurji with fresh coriander leaves or even curry leaves.