Air fryer recipe · Breakfast
Egg Bhurji Cups
Soft scrambled-style Indian egg bhurji baked into cute individual cups.
- 18 minTotal time
- 180°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 200kcal
- 16.5 gprotein
- 5.3 gcarbs
- 12.1 gfat
- 1.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs5
- Finely chopped onion1/3 cup
- Chopped tomato1/3 cup
- Turmeric1/4 tsp
- Red chilli powder1/2 tsp
- Coriander leaves2 tbsp
Method
Beat the eggs
Whisk the eggs with the turmeric, chilli powder and salt until the spices fully dissolve. Beat well so the colour is an even golden-orange with no streaks of raw, undissolved spice left behind.
Stir in the masala
Fold the finely chopped onion, tomato and most of the coriander into the eggs. Chop the vegetables small so they soften and cook through in the short time the cups spend in the basket.
Fill the cups
Grease the silicone cups well and pour in the bhurji mixture, leaving a little gap at the top. Scatter the last of the coriander over each cup so it stays fresh and green on top as they cook.
Air-fry the bhurji
Cook at 180°C for 12 min, gently stirring each cup once halfway for that soft-scramble texture. They are done when the egg is set but still moist and tender, not dried out and rubbery.
