"Taking the spicy Indian Egg Burji and preparing with hard-boiled eggs to add an extra layer of creaminess and texture in this classic Indian brunch and street food!"
Hard-Boiled Egg Burji
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Prep time 15mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 9 Eggs, hard boiled and peeled
- 4 tablespoon Butter
- 1 Red Onion, finely chopped
- 1 Tomato, finely diced
- 3 Garlic Cloves, peeled and minced
- 1 1/2 tablespoon Grated Ginger,
- 2 finely chopped Thai Green Chilies (optional)
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Dhaniya Jeera
- 1 teaspoon Salt (to taste)
- 1 teaspoon Ground Black Pepper (to taste)
Method
Step 1
Over medium heat, melt 2 tbsp of Butter in a pan. Stir in chopped Red Onion, and cook until translucent.
Step 2
Mix in Turmeric Powder, Red Chili Powder, Dhaniya Jeera Powder, Salt, and Ground Black Pepper. If you have an Egg Burji Masala from your pantry, feel free to add in a tablespoon of it too! Cook for 1-2 minutes.
Step 3
On low heat, Stir in Tomatoes, and cook for 2-3 minutes for juices to release.
Step 4
Mix in Garlic, Ginger, and Thai Green Chili Peppers, and remaining 2 tbsp. of Butter.
Step 5
Using a large grater, grate 7 Hard-Boiled Eggs into the pan. Gently mix it through with all other pan ingredients.
Step 6
Dice remaining 2 Hard-Boiled Eggs and add to pan. Gently mix.
Step 7
Serve with toast. Enjoy!