Spicy scrambled eggs with chapatis

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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.

Per serving

327 kcalories, protein 18g, carbohydrate 26g, fat 18 g, saturated fat 7g, fibre 1g, salt 69 g

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• Dory

  02 December 2007

  Dory rated and commented on this recipe

  

  Quite nice but will use less cumin

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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 chapattis , warmed
• chopped fresh coriander , to garnish

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 7 mins

Vegetarian

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 chapattis , warmed
• chopped fresh coriander , to garnish

Per serving

327 kcalories, protein 18g, carbohydrate 26g, fat 18 g, saturated fat 7g, fibre 1g, salt 69 g

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