Dinner · Indian
Egg bhurji with flatbread
Spiced Indian scrambled eggs with onion and tomato, scooped up with warm flatbread.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 2 tbsp vegetable oil
- 1 medium onion, finely diced
- 1 green chili, finely chopped
- 1 tsp ginger, grated
- 1 medium tomato, diced
- 1/2 tsp turmeric, ground
- 1/2 tsp cumin, ground
- 5 large eggs, beaten
- 10 g fresh cilantro, chopped
- 2 whole wheat flatbreads
Method
Heat the oil in a skillet over medium heat and cook the onion and green chili for 5 minutes until softened.
Add the ginger and cook for 30 seconds, then stir in the tomato, turmeric, and cumin.
Cook for 4 minutes until the tomato breaks down.
Pour in the beaten eggs and scramble gently for 3 to 4 minutes until just set.
Stir in the cilantro and serve hot with warm flatbread.