Air fryer recipe · Breakfast
Masala Egg Bhurji Bake
A one-dish egg bhurji made in a baking dish. The onion and tomato soften first, then the eggs go in and cook until soft and scrambled.
- 18 minTotal time
- 180°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 265kcal
- 19.3 gprotein
- 11.3 gcarbs
- 15.6 gfat
- 2.5 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg4 large
- onion1, chopped
- tomato1, chopped
- green chilli1, chopped
- turmeric1/4 tsp
- red chilli powder1/2 tsp
- coriander leaves2 tbsp, chopped
- butter1 tsp, for greasing
Method
Build the Masala Base
Put the chopped onion, tomato, green chilli, turmeric and red chilli powder in a small air-fryer-safe dish with a few drops of oil. Toss to mix. The oil helps the vegetables soften and stops the spices scorching before the onion cooks.
Soften the Vegetables
Air fry the vegetables at 180°C for 5 min until the onion turns soft and the tomato breaks down into a pulpy base. Stir well. Cooking the masala first means the raw edge is gone before the eggs go in and set.
Add the Eggs
Whisk the eggs with a little salt and pour them over the softened vegetables, then stir once to spread them out. A quick single stir keeps soft curds forming rather than breaking the egg into fine, dry bits.
Bake and Set
Put the dish back in and air fry at 160°C for 7 min, stirring gently halfway, until the eggs are fully set with no runny liquid left. Top with coriander. The gentle stir gives soft folds and an even, safe set.
