Scrambled Eggs with a Chilli & Herb Dip

Serves 2

Time 15 minutes

Ingredients

2 roti bread

2 tbsp ghee

¼ cup Greek yoghurt

Fresh coriander and parsley to garnish

For the Scrambled Eggs

4 eggs

2 tbsp ghee

¼ cup cream

Pinch of salt and pepper

For the Chilli and Herb Sauce

6 long fresh chillies, deseeded and roughly chopped

3 cloves of garlic, peeled

¼ cup coriander 

¼ cup parsley

½ tsp ground cumin

¼ tsp ground coriander or cardamom

Pinch of salt and pepper

1 tbsp olive oil or ghee 

Method

For the chilli and herb sauce, place all ingredients into a jug and blitz together with a stick blender until smooth. Add more ghee or olive oil if needed. Set aside. 

To fry your roti bread, add ghee to a pan over medium heat. Once melted, add the roti bread and fry for a minute or two on each side until golden. Set aside and wipe the pan.

For the scrambled eggs, whisk the eggs, cream and salt and pepper together in a bowl. Add another 2 tablespoons of ghee to the same pan over low heat. When the ghee has melted, add the egg mix to the pan and using a spatula, working from the outside in, bring the egg mixture to the middle until the eggs are scrambled to your liking.

To serve, place roti onto a plate, top with scrambled egg and a good drizzle of the chilli and herb sauce. Top with a dollop of yoghurt and coriander and parsley to garnish.