Cheesy Egg Chapati Scramble

1.Begin by boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat, letting the eggs sit for 10-12 minutes.

2.After the eggs have finished cooking, transfer them to a bowl of ice water to cool for a few minutes. Once cooled, peel the eggs and chop them into small pieces.

3.In a medium mixing bowl, combine the chopped boiled eggs, shredded cheese, salt, black pepper, and red chili flakes (if using). Mix well until the cheese is evenly distributed.

4.In a non-stick skillet, heat the butter or oil over medium heat. Once hot, add the egg and cheese mixture to the skillet, cooking for about 2-3 minutes, stirring gently until the cheese melts and the mixture is heated through.

5.While the egg mixture is cooking, warm the chapatis in a separate skillet or microwave until pliable. Cut them into quarters or strips for easy serving.

6.To serve, place the cheesy egg scramble on a plate and garnish with chopped cilantro. Arrange the chapati strips around the scramble for a delightful presentation.