Bhujuri-Spicy Scrambled Eggs (Nepali)

Prep Time
Cook Time
Ready In

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

Original is 5 servings


  • 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

Step by Step Method

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



No special items needed.

6 Reviews

Susie D

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:
(22 Aug 2017)


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:
(15 Aug 2017)


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:
(14 Aug 2017)


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


review by:
(14 Aug 2017)


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:
(12 Aug 2017)


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:
(11 Aug 2017)

You'll Also Love