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Spartan Egg Burji

Total Time 30 minutes
Servings 4 servings


  • 8 eggs
  • 1 tsp – cumin seeds
  • 2 C yellow onions – diced small
  • 4 green chillies medium size roughly chopped
  • 1 tsp koshur salt or to taste
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp turmeric
  • ¼ C butter
  • 1 Tbs oil
  • Chopped cilantro to garnish


  1. Place the eggs in pan and cover with water. Bring to a boil on high heat.
  2. Once the water starts boiling, reduce heat to medium and let the eggs boil for about 1 and a half minutes.
  3. When the timer runs out, switch off heat, remove the pan of eggs from heat and cover and set a timer for 15 minutes.
  4. In the mean time, dice the onions and chop the green chilies.
  5. Heat oil is a skillet, and add the cumin.
  6. Wait for it to crackle, then add in the onions.
  7. Saute the onions on medium heat until they are transparent ( about 5- 6 minutes)
  8. Add in the turmeric, stir to mix. Now add in the green chilies, the red chili, cumin and coriander powders.
  9. Season with salt, stir and mix well.
  10. Now add in the butter and cook on low heat until the onions are well cooked and the oil separates from the mix.
  11. While you are letting the onions cook, The eggs would be cooked and cooled slightly by the fifteen minute mark
  12. Peel the eggs from their shells and grate the boiled eggs using a box grater.
  13. Keep this grated pile of eggs ready.
  14. Now back to the onions, they should be just about ready too by now. The oil in the masala would be floating on top. Add the garam masala. Stir to mix.
  15. Add in the eggs, stir to mix well.
  16. Serve Hot with bread, roti , or on a toast or make a sandwich.