Egg Bhurji

Heat vegetable oil in a large saucepan at medium/high heat.
Add onion and chilli pepper and sauté until onions become golden translucent - about 10 minutes.
Add one (375 ml) jar of KFI Mild Curry sauce and chopped tomato.
Stir and simmer for about 5 minutes until hot through, and the tomato has softened slightly.
Crack eggs and add them to the pan. Stir into the mixture until the eggs are scrambled.
Simmer and continue stirring until the eggs are cooked well.
Serve hot with pav, roti, or parathas.

Tip: For a great breakfast on the run wrap the cooked Bhurji in a warmed pita or naan.

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