This post is sponsored by Egg Farmers of Canada but all opinions are my own. I only write about and recommend products I use and love myself.
The winter holiday season has always been one of my most favourite times of the year. The fresh snowfall, a burning fireplace, sipping on warm hot chocolate and reading a book all cozied up under a warm blanket – what’s not to love! And then the food. All the glorious, delicious comfort foods. Along with this, the holiday season also brings with it a time together with loved ones.
I love waking up on Christmas morning and putting together a big, wholesome brunch for the family while the kids go crazy ripping open presents from under the tree. There’s usually a bunch of us to feed, and as much as I love to cook for a crowd, I enjoy watching the excited expressions on everyone’s faces more. Which is why, in times like these I always rely on the large carton of eggs that I always have sitting in my fridge.
Canada Grade A eggs are one of the kitchen’s most versatile ingredients. Incorporating eggs into your dishes is one way for home chefs can keep things simple and delicious this holiday season. Holiday treats made with eggs take on special meaning. Under Canada’s system of supply management, the eggs you buy at the store are among the best in the world for quality and freshness, and are locally produced.
This recipe is what I often fall back on when I need a quick, nutritious and tasty meal on the table in a hurry. It goes great with toast, buns or even rotis and parathas. Serve for breakfast, lunch, dinner or even as an after-school snack. Masala Egg Burji is India’s answer to scrambled eggs. The addition of onions and tomatoes take the humble scrambled eggs to whole new level and leaves you with a dish that is bound to bring smiles all around.
MASALA EGG BURJI (SCRAMBLED EGGS)
Prep time: 10 min | Cooking time: 10-15 min | Serves: 4
2 tbsp light cooking oil
1 medium onion, finely chopped
1/2 tsp chilli powder
salt, to taste
2 medium tomatoes, finely chopped
6 eggs, beaten
fresh coriander leaves, finely chopped for garnish
Heat oil in a large non-stick pan on medium-low heat and saute onions till tender and lightly browned. Add in chilli powder and salt, and fry for a few seconds. Be careful not to let it burn.
Add in chopped tomato, and fry till it starts to pulp. Now mix in the beaten eggs, and continue stirring to scramble them and incorporate well with the masala.
Garnish with cilantro leaves and serve.