Chilli Egg Bread Roll

Instructions

1. 1

   Crack the 4 large eggs into a bowl and beat them well. Set aside.

2. 2

   Heat 1 tablespoon oil in a pan over medium heat.

3. 3

   Add the chopped onion and sauté for 2-3 minutes until translucent.

4. 4

   Add the chopped tomato and cook for another 2 minutes until softened.

5. 5

   Add the chopped green chillies, 1 teaspoon chilli powder, 1 teaspoon masala, and

6. 6

   5 teaspoon salt. Mix well and cook for 1 minute.

7. 7

   Pour the beaten eggs into the pan and scramble gently, cooking until the eggs are just set. Remove from heat.

8. 8

   Take each bread slice and trim the edges if desired. Flatten each slice gently with a rolling pin.

9. 9

   Place a portion of the prepared chilli egg mixture onto one end of each bread slice and roll tightly.

10. 10

    Heat a non-stick pan or tawa over medium heat. Place the rolls seam side down and toast, turning occasionally, until all sides are golden and crisp (you may brush with a little extra oil if needed).

11. 11

    Serve hot with ketchup or chutney of your choice.