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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
  • Serves 4
  • Easy
  • Calories 327
  • Carbohydrates 26
  • Saturated Fat 7
  • Sugar 0
  • Protein 18
  • Fat 18
  • Fibre 1
  • Salt 69

Nutrition per serving

  • Calories 327
  • Carbohydrates 26
  • Saturated Fat 7
  • Sugar 0
  • Protein 18
  • Fat 18
  • Fibre 1
  • Salt 69

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

  1. Melt the butter in a pan, then cook onions for 1 min. Add the spices and cook for 30 seconds, stirring.

  2. Add the tomatoes, eggs and yogurt, then cook, stirring, for about 4 mins until scrambled. Season to taste.

  3. 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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