![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvwZAC5Wa2k02D11R04v-j4tuFeJaoUlX1OgFNKKDBYyLvatkzfZ7FZETX9uT51FGkUe9kghYDVh03ADNQQglmp6d-hcJZChIU8N9ZSodEABxOGXsbT_LV6x1lJyC7NMM_tLM/s400/110515+curried+eggs+and+chapatis.jpg)
This doesn't even require a recipe. I simply heated up about a teaspoon of grapeseed oil over medium heat in a small non-stick skillet, then added about a half teaspoon total of black mustard and cumin seeds. As soon as the mustard seeds started popping I stirred in a heaping teaspoon of sweet curry powder. After stirring for about thirty seconds I poured in 2 well-beaten eggs (seasoned with salt and pepper, of course), scrambled them (keeping them on the soft side - that's how I like them), and stuffed the mixture into the chapatis. Cilantro would have been the perfect garnish/accompaniment, but parsley was what I had so parsley was what I used. It worked.
This was good enough that it would be worth making the chapatis specifically for the purpose. I plan to do just that the next time I need a quick, tasty breakfast. And they travel well if you need to take them on the go.
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