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
1. 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.
2. 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.
3. 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.
4. 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.
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