SPICED EGG AND SPINACH BREAKFAST WRAP
You’ll find breakfast wraps like these sold by street vendors all over India and they make a really balanced meal, especially if you are on the go. At home I like to put the curried eggs, spinach mix and bowls of minty yoghurt on the table, leaving everyone to help themselves.
Servings
4
Servings
4
Ingredients
Instructions
  1. Toast the cumin and mustard seeds in a lightly oiled pan until aromatic. Add the onion, a knob of butter and a pinch of salt and fry gently over a medium heat for 5–7 minutes, until the onion is tender and dark golden. Add the spinach and cook until wilted. Set aside.
  2. Melt another knob of butter in a separate pan with a splash of olive oil. Add the garam masala and 1 teaspoon of the turmeric and cook for a minute or two, until aromatic.
  3. Meanwhile, beat the eggs in a bowl. Pour the mixture over the spices, add a knob of butter and gently scramble over a low heat until cooked to your liking. Add another knob of butter to the eggs just before they finish cooking and mix through.
  4. Warm the parathas or naan breads according to the packet instructions – usually about 2 minutes in a dry pan.
  5. Chop the spinach mixture, discarding any liquid, then fold into the eggs.
  6. Add the chopped mint and remaining teaspoon of turmeric to the yoghurt. Season with a pinch of salt and mix well.
  7. Divide the egg mixture between the parathas or naan breads. Top with dollops of the yoghurt, then fold over and serve immediately.