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Bhujuri-Spicy Scrambled Eggs (Nepali)

"Nepali version of scrambled eggs, made with herbs, spices and vegetables."

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Prep Time: 15m

Cook Time: 15m

   

Servings: 4-6  

 
 
  • 4.8333

We really enjoyed this for breakfast. I served it with some pita flatbread that I needed to use, and it was a great meal. Although I thought the ginger went in this dish, I went light on it (only because my family isn't a fan of it, it seems.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 3 tablespoons oil (vegetable oil)
  • 1 yellow onion, finely chopped (medium onion, about 1 cup)
  • 2 green chilies, finely chopped (fresh chilies, jalapeños will work)
  • 2 green onions, finely chopped (white and green parts)
  • 1 teaspoon ginger root, minced (fresh), or to taste (optional)
  • 1 clove garlic, finely chopped
  • 1 tomato, whole (medium tomato, chopped, about 1 cup)
  • 1/4 cup chopped cilantro
  • 1 1/2 cups sliced mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1/8 teaspoon ground black pepper
  • 6 large eggs (lightly beaten)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Heat the oil in a large non-stick skillet over medium-high heat. When hot, add onion, green chilies, green onions, ginger and garlic. Cook, stirring constantly, until onions are soft, 5-7 minutes.

Step 2

Add tomato, cilantro, mushrooms, salt, cumin, cayenne and black pepper and cook until liquid has evaporated and mixture is dry, about 7 minutes.

Step 3

Pour in the eggs and cook until eggs are almost set. Scramble with a fork until eggs firm up and slightly browned.

Step 4

Serve.

  Nutritional Facts
 
 
  • Serving Size: 1 (236.6 g)
  • Calories 302.1
  • Total Fat - 20.3 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 347.2 mg
  • Sodium - 831.8 mg
  • Total Carbohydrate - 8.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 3.4 g
  • Protein - 21.6 g
  • Calcium - 68.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 10 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
6 reviews

I've tried several egg recipes during the Culinary Quest. These were one of my favorites. The hint of ginger added to the dish without being a top note. I liked the mushrooms too. I'll be making these again!

 

Review by Susie D

The eggs were wonderful prepared this way Mike. What great flavor and textures in this lovely meal. We enjoyed this very much and can't wait to have it again. It was quick and easy to make with great results. thanks so much for sharing. Made for CQ4 - Himmalaya's.

 

Review by KATO BABY

These eggs may not be pretty but they sure taste wonderful. Lively flavour! Lovely for my Sunday Brunch. I cut the recipe back to 2 eggs, one serving. I used a large Jalapeño pepper and a tomato from the garden. I'll be enjoying this recipe again

 

Review by Bergy

We enjoyed these eggs; they were very filling with all of the lovely veggies, and a little kick. Thanks for sharing! CQ4

 

Review by starrynews

We really enjoyed this for breakfast. I served it with some pita flatbread that I needed to use, and it was a great meal. Although I thought the ginger went in this dish, I went light on it (only because my family isn't a fan of it, it seems to be overwhelming in most dishes). Next time, I'll probably keep it to a minimum because it seemed to work well at half the amount. I was able to use fresh green chilies from my own garden, so it was nice to have them super fresh. I'd definitely make this again. It's very flavorful with a nice kick but not overly spicy, so it was enjoyable for all of us, even those with mild preferences. Thanks, Mikekey. Made for Culinary Quest 2017 (Himalayas/Nepal).

 

Review by Northwestgal

We liked these eggs but didn't love them. The addition of the fresh ginger was a little "odd" and added a flavor that wasn't really popular with my family. That being said, it definitely wasn't the fault of the recipe, as ginger seems to be a common addition to eggs in Himalayan recipes. We really enjoyed all of the other spices and vegetables. The recipe goes together very quickly and easily, and all of the cooking times were spot on. I served the eggs topped with sour cream. **Made for 2017 Culinary Quest - Himalayas for Smok'in Chefs**

 

Review by Bayhill