Spicy Egg Wraps

I like trying different things for breakfast. My sister is currently in Laos and eating lots of egg for breakfast, and if she's lucky rice. I wouldn't mind rice for breakfast, but I'm not so sure about eating egg every day. This eggy breakfast was delicious though.



I was a bit alarmed by pouring the egg onto the bread in the pan as it all leaked over the sides of the bread, but it stuck to the bread even where it leaked. It was mildly spicy, so a good wake up but not blow your head off spicy and the salad and yoghurt were also lovely and refreshing.

Spicy Egg Wraps (From Good Food Magazine September 2010)
(Serves 2)

1 little gem lettuce, shredded
2 tomatoes, chopped
small piece cucumber, roughly chopped
few pinches chilli powder
2 chapatis
2 eggs
2 tbsp low fat natural yoghurt

Mix the lettuce, cucumber, tomato, coriander and a pinch of chilli powder in a bowl.
Put a chapati in a dry non-stick frying pan over a moderate heat until toasted on the underside. Meanwhile beat one egg with a pinch of chilli powder and a little seasoning.

Turn the chapati over, then pour the egg over the surface, spreading it to the edges. When the egg has set around the edges, quickly flip it over (don't worry if the egg spills into the pan a little) and cook for a few secs more. Invert onto a serving plate so the egg is no top.

Spread the salad down the centre of the chapati, drizzle with yoghurt and roll up.