Egg Bhujia

Instructions

1. 1

   Crack the 8 large eggs into a bowl and beat them well. Set aside.

2. 2

   Heat 2 tablespoons of vegetable oil in a pan over medium heat.

3. 3

   Add 1 teaspoon of cumin seeds to the hot oil and let them sizzle for a few seconds.

4. 4

   Add the finely chopped large onion to the pan and sauté until it turns golden brown.

5. 5

   Add the finely chopped green chilies and sauté for another minute.

6. 6

   Stir in 1 teaspoon of turmeric powder and 1 teaspoon of red chili powder, and cook for 30 seconds.

7. 7

   Pour the beaten eggs into the pan and stir continuously to scramble them.

8. 8

   Add salt to taste and continue to cook until the eggs are fully cooked and slightly crispy.

9. 9

   Garnish with 2 tablespoons of chopped fresh coriander leaves before serving.

10. 10

    Serve hot with bread or rice.