Egg Bhurji Bowls with Turmeric Potatoes and Peas
- 19 mintotal time
- $1.74£1.11a serving
- 363343calories
- 15 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Indian-style spiced scrambled eggs with tomato and ginger, folded through golden turmeric potatoes and peas.
Ingredients
Serves 4.
- 1.25 lb baby potatoes, halved
- 1 yellow onion, finely chopped
- 1½ tbsp fresh ginger, finely grated
- 1 cup frozen peas
- 1 tomato, finely chopped
- 1 lime
- 6 large eggs
- ¼ bunch cilantro, chopped
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp paprika
- salt, to taste
Contains: egg. Always read the labels if you cook for someone with an allergy.
Method
- Put the baby potatoes in a microwave-safe bowl with 3 tablespoons of water, cover with a plate and microwave on high for 7–8 minutes, stirring halfway, until just tender. Drain.
- Meanwhile, heat 2 tablespoons of the vegetable oil in a large non-stick frying pan on medium heat and cook the yellow onion for 4 minutes until softening. Add the fresh ginger, ground cumin, turmeric and paprika and stir for 30 seconds.
- Add the potatoes with a pinch of salt and fry for 4–5 minutes, turning, until golden at the edges, adding the peas for the last 2 minutes and cooking until steaming hot.
- While the potatoes fry, beat the eggs with a pinch of salt and cut the lime into wedges.
- Push the potatoes to one side, add the rest of the oil and the tomato and cook for 1 minute, then pour in the eggs and stir gently for 2–3 minutes until scrambled and set. Fold everything together and serve scattered with the cilantro, with the lime wedges for squeezing.
Leftovers: Best eaten straight away; leftovers keep in the fridge for 1 day. Reheat until piping hot.
Ingredients
Serves 4.
- 600 g baby new potatoes, halved
- 1 onion, finely chopped
- 10 g fresh ginger, finely grated
- 150 g frozen peas
- 1 tomato, finely chopped
- 1 lime
- 6 eggs
- ¼ bunch coriander, chopped
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp paprika
- salt, to taste
Contains: egg. Always read the labels if you cook for someone with an allergy.
Method
- Put the baby new potatoes in a microwave-safe bowl with 3 tablespoons of water, cover with a plate and microwave on high for 7–8 minutes, stirring halfway, until just tender. Drain.
- Meanwhile, heat 2 tablespoons of the vegetable oil in a large non-stick frying pan on medium heat and cook the onion for 4 minutes until softening. Add the fresh ginger, ground cumin, turmeric and paprika and stir for 30 seconds.
- Add the potatoes with a pinch of salt and fry for 4–5 minutes, turning, until golden at the edges, adding the peas for the last 2 minutes and cooking until steaming hot.
- While the potatoes fry, beat the eggs with a pinch of salt and cut the lime into wedges.
- Push the potatoes to one side, add the rest of the oil and the tomato and cook for 1 minute, then pour in the eggs and stir gently for 2–3 minutes until scrambled and set. Fold everything together and serve scattered with the coriander, with the lime wedges for squeezing.
Leftovers: Best eaten straight away; leftovers keep in the fridge for 1 day. Reheat until piping hot.
Nutrition per serving
| Calories | 363 |
|---|---|
| Protein | 15 g |
| Carbohydrate | 37 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sodium | 180 mg |
| Calories | 343 |
|---|---|
| Protein | 15 g |
| Carbohydrate | 33 g |
| Fat | 18 g |
| Fibre | 7 g |
| Sodium | 126 mg |
Worked out from the ingredients, 359 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.74 a serving in the US (range $1.33–$2.31) and £1.11 in the UK (range £0.85–£1.47). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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