Spicy Scrambled Eggs with Tomatoes (Bhurji)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
8 eggs
1/2 onion, finely chopped
1 green chile, chopped (I usually use Serrano or jalapeno but anything works)
1 medium sized tomato, finely chopped
1/2 tsp fresh ginger, grated
1/2 tsp turmeric
1/2 tsp red chili powder (or to taste)
1/2 tsp salt (or to taste)
1 tbsp oil
a little pad of butter
handful of chopped cilantro
Instructions:
Heat the oil and butter in a large skillet (either cast iron or nonstick will work) over medium heat. Add the onions and green chilies. Saute until the onions are soft and translucent. Add the ginger and tomato. Stir and cook for about a minute or two. Add the eggs. Break up the yolks and stir. Let the eggs cook making sure to stir often (just like regular scrambled eggs). When the eggs no longer have gooey wet spots, add the spices and salt. Stir well. Top with cilantro. Serve warm.
Notes: Feel free to add bell peppers, potatoes or carrots to the mix if you like. These are all pretty commonly added to bhurji in India. I usually only make half the recipe for two people. This recipe serves 4. These eggs are great for breakfast with toast or for lunch with flat bread. I also often use them to make breakfast burritos. They taste great with a little cheddar cheese and salsa added.
From indiaphile.info