Spicy Scrambled Eggs With Chapatis
Savor the vibrant flavors of this aromatic and satisfying recipe. Butter-coated spring onions sautéed with a medley of ground coriander, cumin, and a touch of turmeric come together with diced tomatoes and beaten eggs to create a lusciously scrambled dish. Delicately folded into warm chapatis and garnished with fresh coriander, this meal is a delightful fusion of spices and textures that is perfect for any time of the day.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
7M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 327 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 69 milligram of sodium
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