10 Minutes Breakfast recipe

Ingredients

• 200 g Onion (finely chopped)
• 1 Tbsp Vegetable Oil (neutral oil for sautéing)
• 1 tsp Cumin Powder (roasted ground cumin)
• 1 tsp Turmeric Powder (ground turmeric)
• 1 tsp Coriander Powder (ground coriander (dhaniya) powder)
• 0.5 tsp Salt (to taste)
• 1 pinch Black Pepper (freshly ground, optional)
• 2 large Eggs (beaten until uniform yellow)

Instructions

1. Prepare Ingredients

   Finely chop the onion, measure all spices, and beat the eggs in a mixing bowl until the yolk and white are fully combined.

   Time: PT3M

2. Sauté Onion

   Heat the vegetable oil in a non‑stick frying pan over medium heat. Add the chopped onion and sauté for 1.5–2 minutes until it turns translucent and slightly golden.

   Time: PT2M

   Temperature: Medium

3. Add Spices

   Sprinkle cumin powder, turmeric powder, coriander powder, and salt over the onions. Stir quickly for about 30 seconds so the spices release their aroma without burning.

   Time: PT1M

   Temperature: Medium

4. Introduce Eggs

   Pour the beaten eggs over the spiced onion mixture. Let them sit untouched for 30 seconds, then gently stir with a spatula, folding the mixture until the eggs are softly set but still slightly runny.

   Time: PT3M

   Temperature: Medium

5. Finish with Pepper

   Add a pinch of freshly ground black pepper, give a final quick stir, and remove the pan from heat.

   Time: PT30S

6. Serve

   Transfer the onion egg bhurji to a serving plate. Serve hot with toasted bread, paratha, or plain rice.

   Time: PT30S

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

5 g

Fat

18 g

Fiber

1 g