Yoghurt eggs with hand made chapatis

Adding yoghurt to eggs instead of milk give them a silky texture and a really deep flavour. It takes longer to whisk but it is worth it and you can Mr Miyagi it by changing hands to whisk, as you never know when you'll need your ninja skills.

Method

For chapatis place flour in a flat bowl and add small amounts of water at a time and slowly make a soft wet dough. Once its doughy keep kneading it so all the flour is mixed through. You might need to ad a bit more flour to the bowl if the mix is too wet. Let sit for about 20 mins then pull off really small balls, roll into a ball in your palm, then flatten them on a floured board. Get a rolling and roll them out into circles really thin, as thin as you can get them without breaking.

Heat a pan with no oil and place each one in until it starts to puff up, then flip it and keep cooking till the wetness of the dough goes, it doesn't need much more than that. Kep them slightly moist in the middle for good texture.

Beat the eggs with the youghurt, heat some oil or butter and fry the capsicum till just soft, add in the eggs and cook till under cooked. You don't want dry eggs.

Serve the eggs with the sliced basil and some chapatis. Roll the eggs inside the chapatis for a yummy breaky roll.

• Health
• Not Meat
• Yoghurt Eggs