Thursday, 3 February 2011

Spicy Scrambled Eggs with Chapatis

I love easy and delicious breakfast/brunch type dishes especially when they involve eggs. I have a very hectic six months coming up, I have several essays to write, a dissertation to complete by the first of September and I work full time, so I spent the weekend a couple of weeks ago sorting out the house and making food for the freezer. I had a relaxing Sunday morning and made this delicious scrambled egg dish for breakfast. It was mildly spicy, but not too much, so perfect for breakfast.

Spicy Scrambled Eggs with Chapatis (from Vegetarian Christmas, Good Food Magazine 2006)
(Serves 4)

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 yoghurt
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

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