Indian Masala Egg Bhurji Breakfast Wraps

Serves 3 · 10 min prep · 15 min cook

Ingredients

• 2 tbsp neutral oil
• 1 small, finely chopped yellow onion
• 1, diced Roma tomato
• 1, minced (optional) green chili
• 1 tsp grated fresh ginger
• 1, minced garlic clove
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ¾ tsp garam masala
• 6 large eggs
• 3 tbsp chopped fresh cilantro
• 3 large flour tortillas or roti
• ¾ tsp kosher salt
• ¼ tsp black pepper
• ⅓ cup for serving plain yogurt or raita

Instructions

1. 1Heat the oil in a large nonstick skillet over medium heat until it ripples.
2. 2Add the onion and cook, stirring, until translucent and starting to brown at the edges, about 5 minutes.
3. 3Stir in the tomato, green chili if using, ginger, and garlic; cook 2 to 3 minutes until the tomato softens and releases juices.
4. 4Sprinkle in the turmeric, cumin, garam masala, salt, and pepper. Stir constantly for 30 seconds so the spices toast and become fragrant.
5. 5Crack the eggs directly into the skillet. Let them sit undisturbed for 20 seconds, then scramble vigorously with a spatula, breaking the yolks and folding the spices through.
6. 6Continue cooking and folding until the eggs form soft, moist curds with no liquid remaining, 2 to 3 minutes total. Do not overcook or they will dry out.
7. 7Remove from heat and fold in most of the cilantro, saving a pinch for garnish.
8. 8Warm the tortillas in a dry pan or microwave until pliable.
9. 9Spoon the masala egg bhurji down the center of each tortilla, add a spoonful of yogurt, sprinkle remaining cilantro, then roll tightly into wraps. Serve hot.