Egg Fried Chapati (Sappathi) – Quick Indian Breakfast

Ingredients

• 3 pieces Chapatis (leftover) (cut into small bite‑size pieces)
• 2 tbsp Vegetable oil (neutral cooking oil)
• 0.5 tsp Mustard seeds (whole seeds)
• 0.5 tsp Cumin seeds (whole seeds)
• 1 piece Green chili (slit lengthwise)
• 5 sprigs Curry leaves (fresh)
• 1 medium Onion (thinly sliced)
• 1 tsp Ginger‑garlic paste (store‑bought or homemade)
• 1 medium Tomato (diced)
• 0.25 tsp Turmeric powder (ground)
• 1 tsp Red chili powder (adjust to heat preference)
• 0.5 tsp Garam masala (ground)
• 0.25 tsp Black pepper (ground)
• 0.5 tsp Salt (to taste)
• 2 tbsp Water (to deglaze)
• 2 large Eggs (beaten)
• 1 handful Fresh coriander leaves (chopped)

Instructions

1. Prepare chapati pieces

   Take 3 leftover chapatis and cut them into small bite‑size squares or strips.

   Time: PT2M

2. Temper spices

   Heat the skillet over medium heat, add oil, then add mustard seeds, cumin seeds, the slit green chili, and curry leaves. Fry until the seeds start to crackle.

   Time: PT2M

   Temperature: medium heat

3. Sauté onions

   Add the thinly sliced onion to the pan and fry, stirring frequently, until golden brown.

   Time: PT3M

   Temperature: medium heat

4. Add ginger‑garlic paste

   Stir in 1 tsp ginger‑garlic paste and fry for about a minute until the raw aroma disappears.

   Time: PT1M

   Temperature: medium heat

5. Cook tomatoes

   Add the diced tomato and sauté until it softens and the oil begins to separate.

   Time: PT2M

   Temperature: medium heat

6. Spice it up

   Sprinkle turmeric, red chili powder, garam masala, black pepper, and salt. Mix well to coat the mixture evenly.

   Time: PT1M

   Temperature: medium heat

7. Deglaze and simmer

   Add 2 tbsp water, cover the pan, and let it cook for about 2 minutes.

   Time: PT2M

   Temperature: medium heat

8. Add eggs

   Beat the two eggs in a bowl, pour them into the pan, and scramble gently until they are just set.

   Time: PT2M

   Temperature: medium heat

9. Combine chapati pieces

   Add the cut chapati pieces to the pan, toss everything together and fry for another 2 minutes until the chapatis are heated through and coated with the spiced egg mixture.

   Time: PT2M

   Temperature: medium heat

10. Finish and serve

    Stir in chopped coriander leaves, taste and adjust salt if needed, then transfer to a serving plate.

    Time: PT1M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

30g

Fat

12g

Fiber

3g