Nightshade-Free Egg Bhurji with Crispy Sweet Potato Cakes (Edit recipe)

Egg Bhurji, traditionally a spicy Indian version of scrambled eggs cooked in flavorful gravy, is a popular street food in India. It's typically served with bread, parathas, or griddled bread rolls (pav). Here's my take on the classic Egg Bhurji recipe to make it nightshade-free and Whole30 compatible! Both my parents have been shocked at how authentic this recipe tastes. You honestly cannot tell that it has pumpkin instead of tomato–but you won’t believe it until you try it yourself.

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	658
Fat:	37 g
Carbohydrates:	74 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	1324 mg
Fiber:	17 g
Sugars:	21 g
Calculated per serving.

by Pooja Parikh

View original recipe

Serves: 2

Ingredients

Egg Bhurji

1-2 Tbsp Extra Virgin Olive Oil, or oil of choice
4 Whole Cloves, (or 1/4 tsp ground cloves)
1 cup Onion, chopped (about 1/2 medium onion)
1/2 inch pieces Ginger Root, grated
1 clove Garlic, minced
1/4 tsp Turmeric Powder
1/4 tsp Ground Cinnamon
1/2 tsp Ground Cumin, ground
1/2 tsp ground Coriander
3 Tbsp Pumpkin Purée
1 tsp Lemon Juice
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1 cup Spinach, chopped (optional)
4 Eggs
Cilantro, optional garnish

Sweet Potato Cakes

1 1/2 cups Sweet Potato, grated
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/4 cup Avocado Oil, or high heat cooking oil of choice

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Get all your ingredients ready to go in separate bowls because things move rather quickly: Combine cloves & chopped onion (unless using ground cloves, then the seasoning will go in with the rest of the spices). Combine garlic & ginger. Combine all spices (including salt & pepper). Combine pumpkin puree & lemon juice. Crack eggs into a bowl & whisk. Add grated sweet potatoes to a bowl and use your hands to mix with the salt & pepper.
Heat a medium-sized pot on a stovetop on medium heat. Add 1-2 TB avocado oil and allow to heat for 15-30 seconds, then add onions and cloves. Allow onions to cook for approximately 8-10 minutes, stirring occasionally but allowing to brown.
Meanwhile, in a separate pan, heat 1/4 cup avocado oil for about 1 minute (you know it’s hot enough when you flick a little bit of water into the oil and it sizzles). Form approximate sweet potato patties of desired size, and carefully place into the pan. Use a spatula to gently smash the patties down. You’ll likely be able to fit 2-3 patties into the pan at a time.
Allow patties to cook for 2-4 minutes, or until you can see that they are browning on one side. Then, carefully flip and cook on the other side for another 2 minutes or until browned. Transfer to a paper towel-lined plate and repeat with the rest of the grated sweet potato.
After onions are browned, turn heat to low and add garlic & ginger. Sauté until fragrant, 1 minute.
Add spices to the mix and continue to sauté for 1 minute.
Add spinach if using and sauté until wilted, approximately 1 minute.
Add pumpkin puree and lemon juice and mix to combine well until heated through, about 1 minute.
Add whisked eggs and stir to combine, continue stirring until eggs reach your desired consistency, probably 2-3 minutes or so.
Place sweet potato cake on a plate, top with eggs, sprinkle with cilantro, and dig in! Be sure to avoid the whole cloves if you use them, or remove before you serve. Enjoy!

Notes

Instead of the spices, you can use garam masala! Replace all spices (except salt and pepper) with 1 1/2 tsp garam masala. // You can make a large batch of the pumpkin mixture and then use a bit of it to make scrambled eggs throughout the week. Easy breakfast prep! Keeps well in the fridge on its own for up to 7 days. // You can also make extra with the eggs and reheat throughout the week. Keeps well in the fridge for up to 5 days.