A street food popular in Kolkata, also a quick homemade breakfast or lunchtime snack. Not a revolutionary recipe, but a different way to eat eggs, and also quite handy for when you are on the go or for your kids’ lunchbox. (If they like eggs, which my son does not.) Speaking of packing lunch boxes, parathas are tasty as quesadillas or dipped in hummus too.

Ingredients
serves 2, double if needed
2 cooked parathas (see recipe)
2 eggs
olive oil and skillet for frying

Stuffing ideas:
1/2 red or white onion, thinly sliced
1/2 cucumber, thinly sliced
1/2 bell pepper, thinly sliced
1 green chili, deseeded and finely sliced
fresh lemon juice
chaat masala
salt and pepper
ketchup
sriracha or other chili sauce
green chutney

1) Beat the eggs well with some salt and pepper. Heat up 1-2 tsp oil in a frying pan and pour half the beaten eggs onto it. Swirl the eggs around the frying pan to the size of the paratha.
2) Lay a cooked paratha over the egg and cook a couple minutes to cook the bottom of the egg and seal it onto the paratha. When the eggs are cooked through, flip over and finish cooking on the other side briefly. It is done when the eggs are completely cooked and the paratha is hot.
3) Place the egg paratha on a work surface egg side up. Layer whatever filling you like and roll up. I chose cucumber, onion and green chutney this time.
Another option is to mix the sliced onions, peppers, chili, a pinch of chaat masala and lemon juice together and use this as the filling. Or you can dice up the veggies and add them into the eggs before you cook it.
4) Cut in half and roll in paper towel or tin foil to eat as a sandwich. Repeat for the second egg roll.