- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 bunch spring onions, sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tsp ground coriander
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- pinch turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 4 tomatoes, deseeded and diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 8 medium eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp Greek-style yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 4 chapatis, warmed
- chopped fresh coriander, to garnish
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.