Brussel Sprouts Egg Bhurji

A quick, easy and spicy egg scramble with the addition of brussel sprouts. Great with flatbreads or as a sandwich filling. 

My family HATES brussel sprouts!!!

I’m not even kidding.

So, you’ve got to hide it under tons of cheese…YUM. 

A holiday favorite. 

But, I’d prefer a healthier (and quicker) option for weeknights. 

This one hits the spot. Grated brussel sprouts cooks in no time and disappears along with the eggs. 


Skill level – Intermediate

Brussel Sprouts Egg Bhurji


2 to 3 tablespoons vegetable oil

1/4 teaspoon cumin or fennel seeds

1 cup chopped onion (about 1/2 large)

1/2 jalapeños pepper, chopped (optional)

2 garlic cloves, chopped

1/2 teaspoon salt (plus 1 to pinches more, if required)

1 teaspoon coriander powder

1/2 teaspoon sugar

1/4 teaspoon cayenne pepper powder

1/8 teaspoon turmeric powder

1 cup grated brussel sprouts, grated

1 large roma tomato, chopped (slightly heaped 1/2 cup)

2 large eggs, lightly beaten


1. Heat vegetable oil in a medium saute pan (preferably non-stick ) placed over medium heat. When oil is hot, add cumin or fennel seeds and let toast. 

3. Add onion, jalapeños pepper (if using), chopped garlic and 1/2 salt. Saute for 2-3 minutes, until onions get translucent. 

4. Add coriander powder, salt, cayenne pepper, turmeric powder and brussel sprouts. Saute for 3-4 minutes, until spices are toasted and the mixture looks shiny. 

5. Add tomatoes and saute for about 2-3 minutes, until tomatoes are mashed. 

6. Add eggs and stir to cook. Remove from heat once eggs and cooked and crumbly. 

7. Remove from heat and check for salt (add 1 to 2 pinches more if required). 

Serve bhurji with any type of flatbread or as a sandwich filling. 

Makes 2 servings


Hold the stem end of brussel sprouts, grate on the coarse side of the box grater and discard the stem end. Measure 1 cup for the recipe. 





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