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.