Perfect for healthy weekday breakfasts and warming suppers, this tasty, quick-cook egg and chilli
dish is packed with protein and vitamins. And with plenty of tomatoes in every serving, it’s a great
source of antioxidants, too. Enjoy it with roti, rice or toast.
6 Eggs 2 Tomato, finely chopped 2 Tbsp spoons oil 1.5 Teaspoon red chilli powder 1 Onion, finely chopped 1 Fresh chilli, finely chopped (optional) Salt as required 2 Tbsp of coriander leaves, finely chopped
1. Add oil to the pan, add the onions and let them saute for 2 mins. 2. Add fresh chilli, dry red chilli, and salt and saute for further 2 mins. 3. Add chopped tomatoes and saute for 2 mins, then add the eggs and stir continuously. 4. Garnish with coriander leaves.
Serve with roti, paratha, rice or bread/toast.
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