Spicy Indian Egg Burji with Vegetables

1Heat the oil (2 tablespoons) in a large skillet over medium heat.

2Add the chopped onions and sauté until they turn translucent.

3Stir in the green chili (1) and sauté for another minute.

4Add the chopped tomatoes and cook until they soften and the oil (2 tablespoons) starts to separate.

5Mix in the bell peppers (½ cup) and peas, cooking for about 3-4 minutes until they are tender.

6Sprinkle in the turmeric powder (¼ teaspoon), red chili powder (½ teaspoon), and salt, stirring well to combine.

7Crack the eggs (4 large) directly into the skillet and stir continuously to scramble them with the vegetables.

8Cook until the eggs (4 large) are fully cooked and mixed well with the vegetables, about 3-5 minutes.

9Finish by adding garam masala (½ teaspoon) and chopped coriander leaves, mixing well to incorporate all flavors.

10Serve hot with bread or parathas.