North Indian · Breakfast
Egg bhurji with roti
Spiced scrambled eggs with onion and tomato, rolled up with a warm whole-wheat roti.
- Calories
- 425 kcal
- Protein
- 21 g
- Carbs
- 39 g
- Fat
- 20 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, egg.
Ingredients
- 2½ eggs Eggs
- ½ onion Onion
- ½ tomato Tomatoes
- ½ chilli Green chillies
- ¼ tsp Turmeric
- ¼ tsp Chilli powder
- 5 g Coriander
- ½ tbsp Sunflower oil
- 40 g Wholewheat flour (atta)
- ¼ tsp Salt
Method
- Make a small roti: knead the atta with a little water and salt, roll thin and cook on a dry hot tawa until spotted, then set aside.
- Heat oil and cook onion for 4 minutes until soft, add tomato and chilli and cook 4 minutes more.
- Add turmeric and chilli powder, then pour in beaten eggs and scramble over medium heat for 3 minutes.
- Finish with coriander and serve with the warm roti.
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