Indian scrambled egg
with warm chapattis
Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 1 person
Skill level: Easy
- 2 Respectful eggs
- 1 tbsp milk
- Salt
- 1 tsp butter
- 1 spring onion
- 1/2 fresh red or green chillies, seeded and chopped
- A pinch of ground black pepper
- A pinch of ground turmeric
- 1 tbsp ground cumin
- Fresh coriander leaves, chopped
- 1-2 chappattis
- Mix together the eggs, milk and a little salt to taste. Heat the butter in a saucepan. Add the chilli and spring onion and sauté for 2 minutes or until softened.
- Mix the spices with the egg and milk mixture and pour over the onions and chilli.
- Cook over a low heat. Stir the mixture, scraping the bottom of the pan as you go. Do this slowly to achieve a light, flaky scrambled egg. Cook for about 2 minutes, until the eggs begin to set but still have fluidness to them.
- Heat a frying pan until fairly hot. Place the chapattis in pan, turning after 30 seconds on each side, one at a time.
- Fold the chapattis into quarters and place at the side of the plate. Lay the scrambled egg alongside them and serve.
