|1 ½ cups||Sun-dried tomatoes, chopped|
|3||Bacon rashers (Main)|
|1 ½ tsp||Iodised salt|
|1||Ground black pepper|
|2 Tbsp||Sun-dried tomato pesto|
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- Chop bacon up roughly and cook in a nonstick frypan until crisp.
- Place bacon in a bowl with sundried tomatoes, eggs, salt, pepper and chives. Beat to just combine. Pour half the mixture back into frying pan and cook until egg is almost set.
- Spread one tablespoon of pesto on one chappati and place chappati, pesto side down, on top of egg mixture. Press down lightly. Cook a further one to two minutes.
- Turn out on to a board and roll up. Cut in half to serve. Repeat with remaining egg mixture and chapatti.