I love brinner (breakfast for dinner). My first home-cooked dinner when I moved was a stack of blueberry buttermilk pancakes. I rarely cook fish, seafood, or beans for just myself, but always have a carton of eggs around for a quick poach, scramble, or fry up. Anda bhurji is brilliant because these Indian spiced scrambled eggs could go either way – a savory breakfast or a quick curried dinner. They’re gorgeous to look at with vibrant, bright colors of fresh veggies and herbs and the scent of the aromatics sizzling in oil will have you salivating in seconds. I served these up with hot naan dabbed with butter, but toast or even a spoonful of leftover rice will do them justice. These are not very spicy, so if you want a kick I’d add more fresh chile or even more dried red pepper.