Hard Boiled Egg Bhurji

Egg bhurji is a popular Indian street food dish, perfect for an egg-centric dinner. The saucy vegetable base is thoroughly seasoned with onion, garlic, ginger, garam masala, turmeric, cumin, and a combination of our Green Chili-Infused Olive Oil and Cilantro and Garlic White Balsamic Vinegar. Once the saucy base is nicely simmered and seasoned, peeled hard-boiled eggs are added for a thorough infusion of flavor. Using our Ghost Pepper Sea Salt, we spike this dish with even more zesty heat.

Serves 4 

Ingredients: 

2 tablespoons Green Chili Infused Olive Oil 

1 cup yellow onion, peeled and minced 

4 garlic cloves, peeled and minced 

2 teaspoons fresh ginger, minced 

2 teaspoons garam masala 

1/2 teaspoon ground cumin 

1/4 teaspoon mustard seeds 

1/4 teaspoon ground turmeric 

1/4 teaspoon chili powder 

Pinch of Ghost Pepper Infused Salt 

1 can (14.5 ounce) diced tomatoes 

2 tablespoons Cilantro & Garlic White Balsamic Vinegar 

8 hard boiled eggs, peeled 

Toasted dinner rolls, cooked basmati rice, sliced red onion, lime wedges, and fresh cilantro sprigs, on the side 

 Instructions 

Heat olive oil in a large saucepan or Dutch oven over medium heat. Once hot, add the onion, garlic, ginger, and sauté for 3 minutes. Add garam masala, cumin, mustard seeds, turmeric, chili powder, and infused salt to the saucepan, stir to combine with the veggies, and sauté for 1 minute more. Add the diced tomatoes and vinegar, stir to combine, and simmer. Once simmering, reduce heat to low and continue to cook, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the hard-boiled eggs to the saucepan, gently stir to coat, and cook for 5 minutes to reheat and infuse them with flavor. Divide the bhurji between plates and serve with dinner rolls, cooked rice, onion, lime, and cilantro.