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Thursday, July 21, 2016

Coconut & Egg Burji | Indian Style Coconut Scrambled Eggs

Serves: 2
Preparation time: 15 minutes


  • 1 cup freshly grated coconut
  • 1 egg
  • 1 medium onion finely chopped
  • 2 green chilies (broken or torn with hand)
  • 4 to 5 curry leaves torn
  • 1/4 teaspoon turmeric powder
  • 1/4 cup chopped coriander leaves
  • 4 tablespoon cooking oil or coconut oil
  • Salt to taste

  1. In a bowl whisk the egg with a pinch of salt.
  2. Heat oil in a thick bottom saucepan or kadhai. Add green chilies, curry leaves, and chopped onion.
  3. Fry onion until soft and add grated coconut. Gently cook the coconut on low flame for 2 minutes and then add the whisked egg.
  4. Keep stirring constantly till all the egg has combined well with the coconut and the whole mixture is dry. Add a bit of salt if needed.
  5. Finally, add the chopped coriander leaves and stir well.
  6. Serve hot with roti or toasted bread.
Note: Try to keep the flame as low as possible after adding the coconut, as the coconut and the eggs burn or stick to the bottom and can even end up burning.

You can check out my other recipes for breakfast.

Click here for all the recipes: Breakfast


  1. Yumm this is a delicious way to have eggs

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