Egg Paratha

The first time I tried egg paratha was in Dubai earlier this year and from the first bite I knew it was something I wanted to try make at home. I used store-bought paratha for this recipe. You can either pour your vibrant egg mixture onto the pan and place the cooked paratha over the top or pour the egg over the paratha while it's cooking. I personally prefer the first method as the paratha is more crunchy and egg is cooked through. 

Serves: 2

Ready in: 15 minutes

Difficulty: ★☆☆

Ingredients 

2 ready made paratha

2 eggs

1/2 red capsicum, finely sliced 

1/2 red onion, finely sliced 

1 sprig spring onion, finely sliced 

1 tsp oil

Handful of coriander, chopped 

Salt to taste 

Black pepper to taste 

Place the eggs, capsicum, red onion, spring onion, coriander, salt and black pepper in a bowl and whisk to combine. Set aside. 

Heat a pan on medium heat and cook paratha following packet instructions. Remove from pan once cooked. 

In the same pan add oil followed by half of the egg mixture. Cook for 2-3 minutes then place the paratha over the top of the egg. Cook for another minute then flip the paratha. Cook both sides until the egg is no longer runny. Repeat with remainder of the egg mixture and paratha. Serve while warm. Enjoy!