Egg bhurji

Ingredients

For 2 people

• 6 large eggs
• 1 tbsp whole milk
• 1 tbsp ghee
• 1 tbsp neutral oil
• 6 oz yellow onion, finely chopped
• 4 oz tomato, finely chopped
• 1 tsp minced garlic
• 1 tsp minced fresh ginger
• 1 small green chile, finely minced
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp Kashmiri chili powder
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt
• 2 tbsp water
• 2 tbsp chopped cilantro
• 2 slices white bread, toasted

Method

1. Whisk the eggsIn a medium bowl, whisk 6 large eggs with 1 tbsp whole milk and 1/4 tsp kosher salt until the mixture is evenly combined but not foamy. Set it near the stove so the eggs can go into the pan quickly once the spice base is ready. The small amount of milk helps keep the scramble tender without making it watery.
2. Cook the onion baseHeat 1 tbsp ghee and 1 tbsp neutral oil in a 10-inch skillet over medium heat. Add 6 oz finely chopped yellow onion and cook, stirring often, for 5 to 6 minutes until translucent with a few golden edges. Add 1 tsp minced garlic, 1 tsp minced ginger, and 1 small minced green chile, then cook for 30 seconds until fragrant but not browned.
3. Bloom the spicesAdd 1/2 tsp turmeric, 1 tsp coriander, 1/2 tsp Kashmiri chili powder, 1/4 tsp cumin, and the remaining 1/4 tsp salt. Stir for 20 to 30 seconds so the spices coat the onions and lose their raw edge. If the pan looks dry, splash in 1 tbsp of the water to keep the spices from scorching.
4. Soften the tomatoAdd 4 oz finely chopped tomato and the remaining 1 tbsp water. Cook over medium heat for 2 to 3 minutes, stirring and scraping the pan, until the tomato breaks down into a thick, jammy masala with very little free liquid. This stage should look glossy, not soupy, so the eggs can set into the sauce instead of steaming apart.
5. Set the eggs softlyReduce the heat to medium-low. Pour in the whisked eggs and let them sit for 10 seconds, then begin folding with a silicone spatula or wooden spoon. Scrape the bottom and edges of the skillet in slow strokes for 2 to 3 minutes, moving the soft curds through the masala. Cook until no liquid egg remains and the egg mixture reaches 160°F; keep the heat gentle so the curds remain tender.
6. Finish with herbsTurn off the heat and fold in 2 tbsp chopped cilantro. Taste and adjust only if needed with a pinch more salt from the measured amount already listed in the ingredients if your eggs or ghee were especially mild. The finished bhurji should be moist, fluffy, and flecked with tomato and herbs, not browned or dry.
7. Serve hotSpoon the egg bhurji onto the 2 toasted slices of white bread and serve immediately while the eggs are hot and soft. For a neater plate, mound the bhurji in the center of each toast and let a little of the spiced tomato mixture drip over the edges.