← Nouns Cooking · West & East African

Ingredients

• 4 Eggs
• ½ small onion, finely chopped
• 60 g Cabbage, finely shredded
• 1 Tomato, finely chopped
• ½ green pepper, finely chopped (optional)
• 2 tbsp Coriander (cilantro), chopped
• ½ tsp Salt
• ½ tsp Black pepper
• 2 tbsp Vegetable oil
• 2 chapatis (homemade or shop-bought)
• ½ Avocado, sliced (optional)

Method

1. Beat 2 eggs in a bowl with half the onion, cabbage, tomato, pepper (if using), coriander, salt and pepper.
2. Heat 1 tbsp oil in a frying pan (about the size of the chapati) over medium heat. Pour in the egg mix and spread it out into a thin round omelette.
3. Cook for 1–2 min until almost set, then lay a chapati on top and press gently so it sticks. Cook for 1 minute more.
4. Flip so the chapati side is down and warm it for 30 seconds until soft and lightly toasted.
5. Slide onto a board, egg side up, add avocado if you like and roll up tightly. Repeat with the rest and eat warm.

Tips

• Warming the chapati against the egg is the trick: it softens and rolls without cracking.
• Shop-bought chapatis or large flour tortillas both work; they contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Mayuri's Jikoni Eat Well Abi Travel & Munchies