Parsi akuri: spiced scrambled eggs with chapati

Ingredients

For 1 serving

• Eggs2
• Egg whites99 g
• Onion40 g
• Tomatoes50 g
• Ginger4 g
• Cumin1 pinch
• Turmeric1 pinch
• Chili pepper0.5
• Ghee5 g
• Whole wheat tortillas1
• Cilantro3 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Finely chop the onion; peel and chop the ginger; deseed and chop the chilli; cut the tomatoes into small cubes and chop the coriander. Beat the eggs with the egg whites and a pinch of salt.
2. Melt the ghee in a frying pan over medium heat, add the cumin and, after a few seconds, the onion, ginger and chilli; cook for 4 minutes, until the onion is soft and golden.
3. Add the tomatoes and the turmeric and cook for 2 minutes, until the tomatoes soften.
4. Turn the heat right down, pour in the eggs and stir slowly with a spatula for 3–4 minutes, until creamy and just set: take akuri off the heat while still soft, because it keeps cooking on the plate.
5. Meanwhile warm the tortilla in a dry pan for 30 seconds per side, until soft and hot, and serve it as a chapati with the eggs sprinkled with coriander.