Mumbai Masala Egg Burgi

Instructions

1. 1

   Crack the eggs into a bowl and beat them well until the yolks and whites are fully combined. Set aside.

2. 2

   Heat the sunflower oil in a large skillet or kadai over medium heat.

3. 3

   Add the finely chopped yellow onion and sauté for 4–5 minutes, until softened and lightly golden.

4. 4

   Add the ginger garlic paste and minced green chilies. Cook for 1 minute, stirring constantly, until fragrant.

5. 5

   Add the diced tomatoes and cook for 5–6 minutes, stirring often, until they soften and begin to break down.

6. 6

   Add the diced green bell pepper and cook for 2–3 minutes, keeping a slight crunch in the pepper.

7. 7

   Stir in the ground cumin, turmeric, garam masala, and salt. Cook for 30–45 seconds to bloom the spices.

8. 8

   Reduce the heat to low-medium and pour in the beaten eggs.

9. 9

   Stir continuously with a spatula, scrambling the eggs into the masala mixture until softly set and creamy, about 3–5 minutes. Do not overcook.

10. 10

    Turn off the heat and fold in most of the fresh cilantro.

11. 11

    Garnish with the remaining cilantro and serve hot with pav, toast, roti, or as a spicy egg burger filling.