Spicy scrambled eggs with chapatis
A speedy way to make a breakfast favourite with a spicy twist
- Prep: 10 mins
Cook: 7 mins
- Serves 4
- Easy
Ingredients
- 25g butter
- 1 bunch spring onions, sliced diagonally
- 1 tsp ground coriander
- 1 tsp ground cumin
- pinch turmeric
- 4 tomatoes, deseeded and diced
- 8 medium eggs, beaten
- 2 tbsp Greek-style yogurt
- 4 chapatis, warmed
- chopped fresh coriander, to garnish
Method
-
Melt the butter in a pan, then cook onions for 1 min. Add the spices and cook for 30 seconds, stirring.
-
Add the tomatoes, eggs and yogurt, then cook, stirring, for about 4 mins until scrambled. Season to taste.
-
Spoon one quarter of the mixture onto one quarter of a warmed chapati. Fold in half, then in half again to make a triangle. Repeat with the remaining mixture and chapatis. Serve immediately, garnished with a little of the coriander.
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