Anda bhurji




30 min

Enjoy these spicy, Indian scrambled eggs with naan, pav or whole-wheat toast.

Serves 2

  • 6oz (¾ cup) JUST Egg
  • 1 teaspoon of olive oil or plant-based butter
  • ⅛ teaspoon whole cumin seeds
  • 1 small onion, diced
  • 1-2 small fresh hot peppers, like serrano, minced (seeded or not)
  • ¼ teaspoon salt
  • 1 clove garlic, grated or minced
  • ½ teaspoon fresh ginger, grated or minced
  • ⅓ cup tomatoes, seeded, drained and diced
  • ¼ teaspoon ground turmeric
  • ½ teaspoon garam masala
  • Salt
  • Cilantro, for garnish


  • spatula icon


  • iron skillet icon

    Nonstick skillet

01 / 05

Toast the cumin seeds

Warm the oil in a medium nonstick pan over medium-high heat. Add the cumin seeds and sizzle briefly until fragrant.

02 / 05

Sauté the aromatics

Add the onion, spicy peppers and ¼ teaspoon of salt. Cook until the onions are translucent. Add the garlic and ginger and cook for half a minute more.

03 / 05

Cook down the tomatoes

Lower the heat to medium. Add the tomatoes, turmeric and garam masala and cook until the tomatoes have broken down considerably, usually 3-5 minutes.

04 / 05

Scramble the JUST Egg

Shake the JUST Egg bottle and pour into the skillet. Scramble until the liquid is completely cooked through. Transfer to a plate.

05 / 05


Garnish the bhurji with chopped fresh cilantro. Serve immediately with pav or other lightly toasted bread.

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