Heat 3 tbsp of butter in a pan over a medium flame. When the butter melts, put in 2 pieces onions (medium size, chopped) and sauté for about 2 minutes until they turn soft.

Put in 1 tbsp of finely chopped ginger to it at this stage along with 2 tbsp green chilies (finely chopped). Mix nicely and cook for about a minute or so until the raw smell of the ginger is gone.

Follow it up with 1 large size tomato, finely chopped and mix well. Now, add ½ tsp of salt and mix it nicely. Let it cook for a minute or so.

While the tomatoes are cooking, crack 6 pieces of eggs in a bowl and beat it with a whisk nicely.

Now, put in ¼ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, and 1 tsp of Maggi masala powder to the cooked tomatoes. Give it a nice stir.

At this stage, pour the whisked egg to the masala. Mix well. Let it cook over a medium flame just for a minute or so.

Finally, add 2 tbsp of finely chopped coriander leaves to it. Mix everything nicely. Stir continuously until it is dry.

Check the doneness of the egg bhurji. Transfer it to a plate.

Your tasty and spicy homemade egg bhurji is now ready to enjoy. Serve it hot along with double roti, plain roti, paratha, or bread slices.