Rise and shine and feel great all day with this super tasty breakfast idea — spicy scramble eggs with chapattis. This Thai-inspired dish is ready in just 15 mins
- Large knob of butter
- 4 spring onions, trimmed and chopped
- ½ large red chilli, deseeded and finely sliced
- 4 medium eggs
- 1 tbsp milk
- 6 baby plum tomatoes, quartered
- A few coriander leaves, optional
- 4 chapattis, to serve
Put the butter, spring onions and chilli in a small pan. Cook for a couple of mins until softened.
Beat together the eggs and milk. Add to the pan and cook them until scrambled.
Stir in the tomatoes and coriander leaves, if using. Serve with griddled chapattis.
Top tip for making Thai scrambled eggs
For a more authentic Thai flavour, add a drizzle of fish sauce or a sprinkling of frozen Thai herb mix.