Egg Bhurji Pav is the chaotic, flavor-packed sibling of scrambled eggs. Imagine this: fluffy eggs jazzed up with a sizzle of onions, tomatoes, and a hit parade of spices like turmeric, chili powder, and garam masala. It's savory, spicy, and just the right amount of messy—in the best way possible. The star of any egg bhurji pav recipe is its versatility. You can keep it simple or crank up the heat with green chilies and cilantro for that extra zing. Pro tip: the magic lies in saut ing the onions until golden and letting those tomatoes melt into a saucy, spicy base. Once the eggs join the party, it's a quick scramble to creamy perfection. Now for the pav fluffy, buttered bread rolls toasted to golden-brown nirvana. The combo? Pure comfort food. Whether it's a quick breakfast, a midnight snack, or a hangover cure, this dish knows no boundaries. Egg Bhurji Pav is the ultimate street food meets homey vibes, and trust us, one bite will have you planning your next batch before you've even finished the first.

• 8 eggs
• 2 ladi pav
• 6 tbsp butter
• 2 tbsp coriander leaves
• 1 tbsp oil
• Garlic paste
• Ginger paste
• 1/2 tsp coriander powder
• Salt
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 3 large tomato
• 3 green chilli
• 3 large onions
• 1 capsicum

• Egg Bhurji Pav is a spicy, buttery delight that screams comfort food with a desi twist. Let's dive right into the ultimate egg bhurji pav recipe—because life's too short for bland breakfasts.
• Start by pounding garlic, ginger, and a pinch of salt into a coarse paste in your trusty mortar and pestle. Keep it aside because it's about to bring all the flavor vibes.
• On a tawa or shallow pan over moderate heat, melt a buttery combo of butter and oil.
• Toss in your ginger-garlic paste and saut for 10-12 seconds. Add chopped onions, and once they turn translucent (about 30 seconds), bring in the party with tomatoes, capsicum, green chilies, and tender coriander stems.
• Saut everything for a minute before sprinkling in degi red chili powder, turmeric, and coriander powder for that irresistible masala magic.
• Let it all cook until it's fragrant and well-blended, adding a splash of water if needed.
• Now, it's egg time! Crack them in, mix thoroughly, and cook on high heat for 2-3 minutes until fluffy to perfection.
• Stir in a final dollop of butter, a sprinkle of salt, and fresh coriander leaves, and give it all a quick saut .
• Turn off the heat and serve your egg bhurji hot, piled high with toasted, buttery ladi pav.
• Garnish with onion, tomato, green chili, coriander sprigs, and a lemon wedge for that street-food aesthetic.
• Whether it's breakfast, dinner, or a midnight snack, this recipe of egg bhurji pav delivers pure satisfaction in every bite.