Methi egg bhurji is a comforting, high protein scrambled egg dish that works for any meal. Breakfast, lunch, or a light dinner. It is quick, flavourful, and easy to make. This version uses fresh methi or fenugreek leaves. Their slight bitterness balances the warmth of the spices and richness of the eggs. One small twist, but it completely changes the flavour.
I love meals like this. They need no planning, come together fast, and still feel complete. A couple of eggs, a handful of fresh methi, and basic kitchen staples are all you need. You can pair it with roti, spoon it over millet, roll it into a wrap, or eat it with buttered sourdough toast. It works however you want to eat it.
Starting your day with protein can make a real difference. It helps balance blood sugar, supports steady energy, and reduces mid morning cravings. If you often reach for tea or snacks before noon, try a breakfast like this instead. Adding a fibre rich vegetable like methi makes it more filling and gut friendly too.
This is also a great option for anyone who does not eat eggs. You can use crumbled tofu and follow the exact same method. The spices and methi coat the tofu well and the result is just as satisfying. If methi is not in season, use spinach, amaranth, or coriander.
This is one of those recipes I turn to often. It is simple, tasty, and works with whatever is in the kitchen. On busy mornings or slow evenings, it always hits the right note. A nourishing plate of real food with colour, comfort, and protein. No fuss, no fancy ingredients. Just something good to eat.
Methi Egg Bhurjee
Email Share on FacebookIngredients
- 2 eggs
- 1 tsp oil or ghee
- ¼ tsp cumin seeds
- 1 green chilli chopped
- ¼ cup onion finely chopped
- ¼ cup tomato chopped
- ½ to ¾ cup fresh methi leaves washed and chopped
- ¼ tsp turmeric powder
- Salt to taste
- Optional: pinch of red chilli powder or black pepper
Instructions
Step 1
- Heat oil in a pan. Add cumin seeds and let them sizzle for a few seconds. Add green chilli and sauté for 30 seconds.
Step 2
- Add chopped onion and sauté until soft. Stir in tomatoes and cook until slightly broken down.
Step 3
- Add methi leaves and sauté for 1 to 2 minutes until wilted.
Step 4
- Add turmeric, salt, and optional chilli powder. Stir well.
Step 5
- Crack in the eggs and stir continuously to scramble. Cook until the eggs are just set.
Step 6
- Serve hot with a slice of sourdough or as a filling for wraps.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
Methi egg bhurji is a comforting, high protein scrambled egg dish that works for any meal. Breakfast, lunch, or a light dinner. It is quick, flavourful, and easy to make. This version uses fresh methi or fenugreek leaves. Their slight bitterness balances the warmth of the spices and richness of the eggs. One small twist, but it completely changes the flavour.
I love meals like this. They need no planning, come together fast, and still feel complete. A couple of eggs, a handful of fresh methi, and basic kitchen staples are all you need. You can pair it with roti, spoon it over millet, roll it into a wrap, or eat it with buttered sourdough toast. It works however you want to eat it.
Starting your day with protein can make a real difference. It helps balance blood sugar, supports steady energy, and reduces mid morning cravings. If you often reach for tea or snacks before noon, try a breakfast like this instead. Adding a fibre rich vegetable like methi makes it more filling and gut friendly too.
This is also a great option for anyone who does not eat eggs. You can use crumbled tofu and follow the exact same method. The spices and methi coat the tofu well and the result is just as satisfying. If methi is not in season, use spinach, amaranth, or coriander.
This is one of those recipes I turn to often. It is simple, tasty, and works with whatever is in the kitchen. On busy mornings or slow evenings, it always hits the right note. A nourishing plate of real food with colour, comfort, and protein. No fuss, no fancy ingredients. Just something good to eat.
Methi Egg Bhurjee
Email Share on FacebookIngredients
- 2 eggs
- 1 tsp oil or ghee
- ¼ tsp cumin seeds
- 1 green chilli chopped
- ¼ cup onion finely chopped
- ¼ cup tomato chopped
- ½ to ¾ cup fresh methi leaves washed and chopped
- ¼ tsp turmeric powder
- Salt to taste
- Optional: pinch of red chilli powder or black pepper
Instructions
Step 1
- Heat oil in a pan. Add cumin seeds and let them sizzle for a few seconds. Add green chilli and sauté for 30 seconds.
Step 2
- Add chopped onion and sauté until soft. Stir in tomatoes and cook until slightly broken down.
Step 3
- Add methi leaves and sauté for 1 to 2 minutes until wilted.
Step 4
- Add turmeric, salt, and optional chilli powder. Stir well.
Step 5
- Crack in the eggs and stir continuously to scramble. Cook until the eggs are just set.
Step 6
- Serve hot with a slice of sourdough or as a filling for wraps.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
