2 tbsp extra virgin olive oil
1 tsp cumin seeds
1 green chilli, diced
½ white onion, diced
1 cup frozen peas, thawed
1 large tomato
½ tsp ground turmeric
1 tsp coriander powder
½ tsp ground cumin
½ tsp Kashmiri red chilli powder
1 large pinch of salt
Black sesame seeds
In a medium non-stick saucepan heat pan sauté cumin seeds in oil for 30 seconds until they change colour.
Add onion and green chilli and cook for 5-6 minutes.
Add peas, tomatoes and all spices and cook for 4-5 minutes.
In a bowl whisk eggs and add to vegetables and cook for 1-2 minutes or until the egg has set.
Serve with roti and coriander and a sprinkle of black sesame seeds.