Anda Bhurji (Tomato-Chile Scrambled Eggs)

By Zainab Shah

Updated April 20, 2026

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
20 min
Rating
5(58)
Comments
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These spiced scrambled eggs, known in South Asia as anda bhurji, come together in just 20 minutes and are packed with flavor. Cumin, garlic and ginger add layers of earthiness and depth; green chiles bring a fresh heat reinforced by a more fiery red chile; and tomatoes and shallots cook down into a savory, jammy mixture. Beaten eggs are folded in and gently scrambled until soft and curdy, then finished with garam masala and a sprinkle of cilantro. The result is a comforting, versatile dish that’s just as good spooned onto buttered toast as it is scooped up with warm roti. Though not traditional, serving the anda bhurji with simply boiled white rice is just as enjoyable. This recipe is perfect for breakfast, but hearty enough for any time of day.

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Ingredients

Yield:4 servings

  • 2 tablespoons ghee or neutral oil 

  • 1 teaspoon cumin seeds

  • 1 teaspoon garlic paste or freshly grated garlic 

  • 1 teaspoon ginger paste or freshly grated ginger 

  • 2 Thai green chiles, chopped 

  • 1 large shallot or small white or Spanish onion, finely chopped 

  • ¾ teaspoon Kashmiri red chile powder (or other mild red chile powder) 

  • 2 plum tomatoes, finely chopped

  • 1 teaspoon fine sea salt 

  • 8 eggs, beaten 

  • ¼ teaspoon garam masala 

  • 1 tablespoon chopped cilantro

  • Toast or roti, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 320 milligrams cholesterol; 236 calories; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 2 grams fiber; 433 milligrams sodium; 13 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      In a medium (10-inch) nonstick pan, heat the ghee on high for 30 to 60 seconds, until it thins out. Lower the heat to medium and add the cumin. Wait for a few seconds, until the cumin seeds are fragrant. Stir in the garlic and ginger. Cook for 30 seconds, until the smell of raw garlic dissipates. Stir in the green chiles. 

    1. Step 2

      Add the shallot and cook for 2 minutes, until it turns translucent. Stir in the red chile powder. Add the tomatoes and salt, turn the heat up to medium-high and cook for 3 minutes, until the tomatoes start to break down and turn jammy. 

    1. Step 3

      Stir in the eggs, adjust the heat to medium and let the eggs cook a bit without stirring. Once curds start to form, stir the eggs to scramble them, continuing to stir until more curds form. (For runnier scrambled eggs, this will take about 1 minute.) Remove from the heat just before the desired consistency of eggs is reached; they will continue to firm up as they go from pan to plate. 

    1. Step 4

      Sprinkle with garam masala and cilantro and serve with toast or roti.

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Ratings

5 out of 5
58 user ratings
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Comments

Lara

@Splinter What are you on about? A lot of versions of anda bhurji have those ingredients and they’re delicious.

Arjuna

Made it today, increased the green chilies and the chili powder since we like spice, absolutely delicious, the sweetness of the jammy tomatoes juxtaposed with the spice and the umami from the eggs was just perfect!!

Bina C.

My favorite way to make masala eggs for breakfast!!

Mic

Garam masala adds a positive grace note. I wouldn’t run out to buy it just for this recipe. But if you have it, don’t hesitate to sprinkle a little as suggested.

Karen

WOW this is absolutely delicious! I made a half recipe thinking I'd have half of it today for lunch and half for breakfast tomorrow, but I ended up eating it all. And I'm not sorry.

Brooklynite

Not being from South Asia I have no opinion about what it "should" include and I'm sure everyone's family makes it slightly differently. It's similar to my favorite breakfast dish in Guatemala --scrambled eggs with onion & tomato with fresh hot tortillas. It doesn't include any chiles but I slather on some ground chile or picante (whatever's at the restaurant). With toast, this made a nice lunch after a long run. I didn't have ginger, and I added some red bell pepper that needed to be used up.

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